Tabbouleh with Pomegranate, Apricot and Pistachio

This is pretty much stolen directly from James Martin’s Home Comforts book, but I have made one or two tweaks to the original. What I love about tabbouleh is the freshness, variety of textures and the feeling that everything you’re eating is packed with goodness. This couldn’t really be simpler and it goes well with a grilled chicken breast or steak in the summer or with a fragrantly spiced tagine in the colder months.

Serves 4-6 as a side dish|  20 mins prep plus overnight soaking


  • 150g bulgar wheat, rinsed and soaked in plenty of water overnight
  • 3tbsp roughly chopped mint leaves
  • 3 tbsp roughly chopped coriander leaves
  • one small pack roughly chopped flat leaf parsley
  • 1/2 red onion, finely chopped
  • 50g pistachio nuts roughly chopped
  • 100g whole blanched almonds
  • 75g dried apricots roughly chopped
  • 25g sour cherries halved (optional)
  • seeds from 1 pomegranate
  • juice and rind of one lemon


  1. Drain the bulgar wheat – press down to ensure you get rid of all the water, then place it in a nice serving bowl.
  2. Add all the other ingredients, finishing with the lemon rind and juice and season as required.
  3. That’s it – really simple and delicious.

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