Pomegranate Tabbouleh
Pomegranate Tabbouleh



  • 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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