Entry

Herb-Heavy Tabbouleh with Pomegranate

Name: Herb-Heavy Tabbouleh with Pomegranate
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 120 g flat-leaf parsley, very finely chopped; 30 g mint leaves, chopped; 60 g fine bulgur wheat; 200 g ripe tomatoes, deseeded and diced; 45 ml extra virgin olive oil; 30 ml lemon juice; 80 g pomegranate seeds

Nine parts herb to one part grain — chlorophyll, polyphenols and cold-pressed oil.

20 min 4 servings 45 kcal per serving

Ingredients

120 gflat-leaf parsley, very finely chopped
30 gmint leaves, chopped
60 gfine bulgur wheat
200 gripe tomatoes, deseeded and diced
45 mlextra virgin olive oil
30 mllemon juice
80 gpomegranate seeds

Method

01
Cover the bulgur with 90 ml of cold water and let it swell for 15 minutes, then squeeze dry.
02
Chop the herbs with a very sharp knife so they stay dry and vivid rather than bruised.
03
Drain the diced tomato briefly so the salad never turns watery.
04
Fold everything together with the oil, lemon juice and a good pinch of sea salt.
05
Rest 10 minutes for the grains to drink up the dressing, then top with pomegranate.

Why this dish works

Herb-Heavy Tabbouleh with Pomegranate is built for 4 servings and lands at roughly 45 kcal per plate, with 5g protein, 22g carbohydrate and 9g fat across the recipe. It comes together in about 20 minutes using 7 whole-food ingredients — led by flat-leaf parsley, very finely chopped, mint leaves, chopped, fine bulgur wheat — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The entry sits inside our collection and carries the Plant-Based, Low-Glycemic, Anti-Inflammatory, Blood Pressure tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 5 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

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