Mediterranean Tabbouleh with Avocado and Pomegranate

This refreshing take on traditional tabbouleh combines the classic flavors of parsley, mint, and bulgur with creamy avocado and bursts of sweetness from pomegranate seeds. It’s a vibrant and nutritious salad that balances traditional Middle Eastern elements with a modern twist, making it perfect as a side dish or light meal. This recipe is vegetarian, vegan, and gluten-free, catering to a wide range of dietary needs.

Ingredients:

• 1 cup bulgur wheat
• 2 cups boiling water
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint leaves
• 1/4 cup finely chopped red onion
• 1 medium tomato, diced
• 1 ripe avocado, diced
• 1/2 cup pomegranate seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the bulgur wheat and boiling water. Cover and let it sit for about 20 minutes until the bulgur is tender and water is absorbed.
2. Fluff the bulgur with a fork and let it cool to room temperature.
3. Add the chopped parsley, mint, red onion, tomato, avocado, and pomegranate seeds to the bulgur.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine all ingredients. Be careful not to mash the avocado.
6. Serve chilled or at room temperature, garnished with extra pomegranate seeds if desired.