Tabbouleh with Pomegranate Molasses Dressing

Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat - perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial. Serve alongside BBQ chicken or lamb, with a chopped salad and flat breads.

Ingredients  Serves: 4

  • 1/2 mug bulgur wheat
  • 1 mug boiling water
  • 75g parsley, chopped
  • 1 tomato, finely diced
  • Spring onion, white part only, minced (approx 25g)
  • 2 tsp lemon juice
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
  2. Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
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  • Not sure about cauliflower rice – but certainly worth trying! Otherwise quinoa would be a good choice.

    nicola on

  • What do you you think would be a good swap to make this gluten free? I have seen recipes using cauliflower rice instead of bulgar wheet but I think the texture would change.

    Victoria Simkims on

  • Yes indeed!

    nicola on

  • Could yoy prepare the bulgar wheat well in advance? (say the day before a big lunch party) and add the other ingredients just before serving?

    Dinah Shortt on

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