in Middle East

Tabbouleh with pomegranate

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Ingredients for 6 servings:

  • 250 g couscous
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tbsp mint, chopped
  • 2 tbsp celery greens, chopped
  • 2 carrots, coarsely grated
  • 1 pomegranate
  • 2 garlic cloves
  • 2 tbsp cashew nuts or pistachios, chopped
  • 3 tbsp syrup (pomegranate), sour
  • ½ tsp cinnamon
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Couscous salad

Prepare the couscous according to the package instructions. Let it cool. Crush the garlic cloves or finely chop them. Remove the pomegranate seeds. Add everything to the couscous along with the carrots, herbs, nuts, and pomegranate syrup and mix. Season with salt, pepper, and lemon juice. Chill. Tastes great with yogurt sauce or on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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