Tabouleh with a twist

Tabouleh with a twist

Ingredients (serves 4)

Pomegranate Dressing
1/4 cup Extra-virgin olive oil
1 table spoon lemon juice
1tablespoon of stevia
2 teaspoons pomegranate molasses
Freshly ground black pepper
COMBINE ALL INGREDIENTS IN A JAR AND SHAKE WELL.

SALAD

1 fresh pomegranate (optional)
1 cup burghul
1 red onion
1 cup flat-leaf parsley leaves
1 cup coriander leaves
1 cup toasted walnuts, roughly chopped
400g tin chickpeas, drained and rinsed

Method

Soak the burghul in plenty of cold water for 30 minutes. Drain and tip into a large bowl.

If using pomegranate with the burghul, reserve a tablespoon of the seeds. Add the onion, parsley, coriander, walnuts and chickpeas.

Toss with the dressing and garnish with the reserved pomegranate seeds just before serving.

PLEASE NOTE You can also boost the protein content by adding cooked lentils.

 
 
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