Reinvent a classic Levantine dish with this Lebanese Tabbouleh with Pomegranate, a gluten-free version where quinoa perfectly replaces bulgur. This salad is not only rich in vitamins thanks to the fresh herbs, but it's also bursting with flavor thanks to the combination of lemon, olive oil, and pomegranate.

Thanks to its exceptional richness in fresh herbs (parsley and mint) and antioxidants from pomegranate, this dish helps regulate body temperature and combat oxidative stress. The addition of pomegranate and tomatoes provides valuable protection for your cardiovascular system, while quinoa ensures a source of plant-based protein and iron to maintain your energy levels. A fresh, hydrating, and nutrient-rich dish to help you get through this phase with ease. Simple to prepare, it's ideal as a side dish for grilled meats or fish.

Lebanese tabbouleh with pomegranate

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Preparation time: 20 minutes Cooking time: 15 minutes Total time 35 minutes

Difficulty: Beginner Servings: 5 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 250g quinoa of cooked

• ¹⁄₂ bunch of chopped fresh parsley

• ¹⁄₂ bunch of chopped fresh mint

• 2 ripe tomatoes, cut into small dice

• 1 cucumber

• 2 2 green onions, finely chopped

• 1 grenade

• 1 lemon juice

• 2 tablespoons of olive oil

• Salt and pepper to taste

Preparation

1. Rinse the quinoa in cold water to remove any bitterness. Cook the quinoa according to the package instructions (usually 1 cup of quinoa to 2 cups of water). Once cooked, drain it well and let it cool.
2. Wash the parsley and mint thoroughly, then drain them. Finely chop the parsley and mint by hand or with a knife. The secret to a good tabbouleh is to chop the herbs finely, but without crushing them, to preserve their freshness.

3. Dice the tomatoes and cucumber. Finely chop the green onions. Add them to a large salad bowl.

4. Add the cooled quinoa to the salad bowl with the vegetables. Then add the chopped parsley and mint, and mix well.
5. Pour the lemon juice and olive oil over the salad. Season with salt and pepper to taste, then gently toss to coat.
6. Just before serving, add the pomegranate seeds to the salad. Gently toss to distribute them evenly without breaking.
7. Let the salad rest in the refrigerator for at least 30 minutes so that the flavors blend well.

Note

Don't skimp on the parsley! In addition to its flavor, it's a treasure trove of minerals and vitamin K, often underestimated for women's health. And feel free to let the tabbouleh marinate for 30 minutes in the refrigerator before serving.

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