Tabulé con granada
By: Agi Kaja
Ensalada libanesa fresca y vibrante, elaborada con bulgur y granada. Este tabulé se basa en trigo bulgur sin refinar, un cereal estructural con una matriz de fibra intacta que mantiene estable el azúcar en sangre. Coronado con semillas de granada para un estallido de nutrientes biodisponibles y una textura sensorial auténtica. Así es como debe saber la comida de verdad.
Receta de Whole Food Earth®
Tabbouleh with bulgur and pomegranate
Categoría
SaladsCocina
Middle EasternRaciones
4Tiempo de preparación
20 minutesZingy and fresh Lebanese salad - made with bulgur and pomegranate, it will bring your tastebuds straight to the Mediterranean.
Ingredientes
-
bulgur 200 g
- pomegranate 1
- tomatoes 2 (chopped)
- fresh parsley (entire bigger bunch, chopped)
- fresh mint (chopped)
- onion 1 (chopped)
-
molases 1 tbsp
- 1 lemon (juiced)
- salt for taste
-
black pepper for taste
-
organic cayenne pepper for extra spicyness
-
extra virgin olive oil
Instrucciones
- Cooking bulgur: To cook 1 cup of dry coarse bulgur wheat, you need one and a half cup of water per cup of dry bulgur. Add bit of salt, bring to a boil, cover, simmer and cook until tender (12-15 min.). Set aside to cool down.
- In the meantime, chop the parsley, onion and tomatoes.
- In a large bowl, combine all the ingredients. Add olive oil, molasses, lemon juice, pepper and salt. Mix everything.
- Serve as a meal or a side dish.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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