Parsley and Pomegranate Tabbouleh
Parsley and Pomegranate Tabbouleh



  • 250g couscous
  • 1 tbsp butter
  • 1 crushed garlic clove
  • 2 tomatoes, finely chopped
  • 1 grated carrot
  • 1⁄2 yellow bell pepper, finely chopped
  • 2 sliced spring onions
  • 80g pomegranate seeds
  • 6 tbsp olive oil
  • 1 lemon, juice and zest
  • 50g parsley, chopped
  • Pinch of salt
  • Pop the couscous and butter in a bowl, and cover with boiling water. Cover, and set aside. Add all of the other ingredients to a salad bowl and mix well. Once the couscous is tender, fluff with a fork, and stir into the salad.
10 mins
1 serving
This recipe pairs perfectly with the Vino Intrepido Vermentino 2018 from Adelaide Hills, Australia.

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