Tabbouleh z granatem
By: Agi Kaja
Wyrazista i świeża sałatka libańska – z bulguru i granatu. Ta tabbouleh bazuje na nieprzetworzonym bulgurze pszennym – zbożu o zachowanej strukturze i nienaruszonej matrycy błonnika, która pomaga utrzymać stabilny poziom cukru we krwi. Posypana ziarenkami granatu, dostarcza łatwo przyswajalnych składników odżywczych i wyjątkowej tekstury. Tak smakuje prawdziwe jedzenie.
Przepis od Whole Food Earth®
Tabbouleh with bulgur and pomegranate
Kategoria
SałatkiKuchnia
BliskowschodniePorcje
4Czas przygotowania
20 minutesZingy and fresh Lebanese salad - made with bulgur and pomegranate, it will bring your tastebuds straight to the Mediterranean.
Składniki
-
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
Przygotowanie
- 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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