This is a loose variation on a traditional tabouli recipe. The addition of pomegranate gives it really fresh twist. Pomogranate are quite an unusual fruit, they are a beautiful red colour and are filled with sweet red seeds inside. To remove the seeds, I cut the fruit into quarters and then scoop them out with a teaspoon. There is often a bit of juice that drips and dribbles so watch your clothing doesn’t get splattered. I have also read that if you bang the fruit with the handle of a wooden spoon before cutting it open, the seeds loosen and are easier to get out. I have not tried this method myself, but perhaps it is worth a try.
The seeds are quite sweet, almost tart, and very juicy. And I love the gorgeous bright colour they add to this dish too.
Burghal is also known as cracked wheat. This is the traditional base ingredient for tabouli salad but you can also use cous cous. I have provided two options for dressing this salad. A traditional tabouli dressing is made of olive oil and lemon juice, which is lovely. But as an alternative I like plain Greek yoghurt on this dish. It gives a nice tang. I have listed both options so use whichever you prefer.
- ⅓ cup burghal (cracked wheat)
- Boiling water - enough to cover the burghal in a bowl
- 1 pomegranate
- Small bunch fresh parsley
- Small bunch fresh mint
- 2 sticks celery
- 150g snow peas
- 1-2 Tbsp natural Greek yoghurt
- 1 Tbsp olive oil and juice of half a lemon
- Place burghal into a bowl and cover with boiling water. Let stand for 10-15 minutes. After standing, thoroughly drain the water off and fluff with a fork.
- Slice celery and snow peas, shred herbs, and de-seed the pomegranate.
- Add all ingredients together with the cooked burhgal a mix to combine.
- Dress with either natural yoghurt or Olive oil and lemon juice. I like a yoghurt dressing, but oil and lemon is more traditional.