Pomegranate Tabbouleh

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Pomegranate Tabbouleh

Pomegranate Tabbouleh

Ingredients
Method

Ingredients

Method

250g couscous
1 tbsp butter
1 crushed garlic clove
2 tomatoes, deseeded and chopped
1 grated carrot
½ yellow capsicum, diced
2 spring onions, sliced
80g pomegranate seeds
6 tbsp olive oil
1 lemon, juice and zest
50g chopped parsley
Salt

Put the couscous and butter into a large bowl, and cover with about 300ml boiling water (just enough to cover it). Cover with film, and set aside while you prep the rest of the tabbouleh.
Put all of the other ingredients into a salad bowl, and give it all a really good mix with your hands. When the couscous is ready, add to the same bowl, and fluff with a fork. Season well, and serve.

30 mins

4 servings

This recipe pairs perfectly with the Bodegas Carchelo 'Tapas Collection' Cava NV from Penedes, Spain.

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