PINEAPPLE TABBOULEH

Print

With ImageWithout Image

PINEAPPLE TABBOULEH

Yield 4

Prep time

20 Min

Total time

20 Min

Ingredients

• 4 bundles flat leaf parsley
• 1 cup cracked wheat (Burghul)
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 cup pineapple, thinly sliced
• 2 roma tomatoes
• 8-10 mint leaves
• 1 cup pomegranate seeds

Dressing:

• 2 tbsp lemon juice
• 1/3 cup olive oil
• 1 tsp salt, or to taste

Instructions

1. Start by washing your flat-leaf parsley really well. Dry it properly, then pull all the leaves off the stems. Bundle the parsley as tight as you possibly can and chop it finely.
2. Take your cracked wheat and cover it with fresh lemon juice. Drizzle in some olive oil, mix it up, and let it sit on the side to absorb the liquid.
3. Now grab your pineapple and cut it into very small, thin slices. Finely dice your tomatoes and pluck the mint leaves off the stems and slice them thin.
4. Once the bulgur has absorbed the lemon and softened, add it to a large bowl. Toss in the finely chopped parsley, diced tomatoes, pineapple, pomegranate seeds, and the mint.
5. For the dressing, combine about 2 tablespoons of lemon juice with 1/3 cup of good olive oil and a sprinkle of salt in a small container. Close it up and give it a quick shake.
6. Right before serving, pour the vinaigrette over the tabbouleh. Give it one beautiful mix so everything is evenly dressed and enjoy!

Did you make this recipe?

Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance