Mango and pomegranate tabouli

Name: Mango and pomegranate tabouli
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cup(s) Burghul, dry (360g); 3 large Mango flesh coarsely chopped; 2 medium Pomegranate seeds removed; 0.25 small Red onion finely chopped; 2 medium Lebanese cucumber diced; 12 individual Fresh dates pitted, sliced; 0.333 cup(s) Fresh mint coarsely chopped; 0.333 cup(s) Fresh coriander coarsely chopped

Points®

Total Time

20 min

Prep

20 min

Cook

0 min

Serves

Difficulty

Moderate

This simple, stunning salad is perfect for picnics when you need to bring a plate.

Ingredients

Burghul, dry

2 cup(s), (360g)

Mango

3 large, flesh coarsely chopped

Pomegranate

2 medium, seeds removed

Red onion

¼ small, finely chopped

Lebanese cucumber

2 medium, diced

Fresh dates

12 individual, pitted, sliced

Fresh mint

⅓ cup(s), coarsely chopped

Fresh coriander

⅓ cup(s), coarsely chopped

Instructions

Place the burghul in a large heatproof bowl. Cover with 1 litre (4 cups) boiling water. Set aside for 20 minutes to soak. Drain and return to the bowl.
Add the remaining ingredients to the bowl. Season with salt and pepper. Mix until well combined.

Notes

TIP: To remove seeds from a pomegranate, cut into quarters and remove the seeds in a bowl of water, scooping away any floating white pith, then drain the seeds.

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Mango and pomegranate tabouli

Ingredients

Instructions

Notes

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