Tabbouleh with Pomegranate

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 250 g couscous
  • 2 tablespoon parsley, smooth, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoon celery greens, chopped
  • 2 carrots, roughly grated
  • 1 pomegranate
  • 2 cloves garlic)
  • 2 tablespoon cashew nuts or pistachios, chopped
  • 3 tablespoon syrup (pomegranate), more sour
  • 0.5 teaspoon ½ cinnamon
  • salt and pepper
  • Lemon juice
Tabbouleh with Pomegranate
Tabbouleh with Pomegranate

Instructions

  1. Prepare the couscous according to the package description. Let cool down.
  2. Press the garlic cloves or cut them into small pieces. Loosen the seeds of the pomegranate. Add everything with the carrots, herbs, nuts and pomegranate syrup to the couscous and mix. Season with salt, pepper and lemon juice. Refrigerate
  3. Tastes great with yogurt sauce or just like that.

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