Bulgur Wheat Tabbouleh


40g (1/4 cup bulgur wheat a small handful of kale, chopped a couple of sprigs of fresh mint, leaves picked and finely chopped ½ bunch of fresh parsley, leaves picked and finely chopped

2 large ripe vine tomatoes, diced 1 spring onion, finely sliced

½ cucumber, sliced lengthways

½ lemon

1 tbsp extra-virgin olive oil

¼ pomegranate, seeded

Pink Himalayan, salt or sea salt and

Freshly ground black pepper


1.Cook the bulgur wheat according to the packet instructions, then drain and leave to cool in a serving bowl.

2.Once cool, mix in all the chopped vegetables and herbs. Zest the lemon half and set the zest aside. Squeeze the juice into the bowl with the olive oil and season with salt and pepper.

3.Sprinkle over the lemon zest and pomegranate seeds and serve.

Tip.. to remove pomegranate seeds use water method cut the pomegranate in half, add to a bowl of water and break apart with your hands to remove the seeds.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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