Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
39
High
Nutrition per serving
Calories458.2 kcal (23%)
Total Fat9.6 g (14%)
Carbs87.1 g (33%)
Sugars12 g (13%)
Protein13.9 g (28%)
Sodium631.7 mg (32%)
Fiber15.9 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspoil
1onion
small, sliced
4garlic cloves
minced
1red chili
finely sliced
1green chili
finely sliced
1 Tbspground cumin
1 Tbsppaprika
1 tspsalt
2 Tbsptomato paste
or red pepper paste
1 cupwater
boiling
2 cupbulgur
2tomatoes
chopped
2cucumber
chopped
150 gmpomegranate seeds
parsley leaves
chopped
mint leaves
chopped
Dressing
Instructions
Step 1
Heat the oil in over medium.
oil1 TbspStep 2
Add the onion and sauté for 2-3 minutes, till the raw smell goes off.
onion1 Step 3
Add the garlic, chilies, cumin, paprika and salt and cook for another minute.
garlic cloves4 
red chili1 
green chili1 
ground cumin1 Tbsp
paprika1 Tbsp
salt1 tspStep 4
Stir in the red pepper paste (or tomato purée) and the boiling water.
tomato paste2 Tbsp
water1 cupStep 5
Add the bulgur, stir everything together, remove from heat, cover and leave to sit for 15 minutes, till the water is absorbed.
bulgur2 cupStep 6
Fork the bulgur to fluff it, then add the tomato, cucumber, pomegranate seeds and herbs and fork them through.
tomatoes2 
cucumber2 
pomegranate seeds150 gm
parsley leaves
mint leavesStep 7
Mix the dressing ingredients together in a bowl and add them to the salad.
pomegranate molasses3 Tbsp
lemon juice3 Tbsp
olive oil1 TbspStep 8
Serve at room temperature on top of the lettuce leaves.
View on BBC Good Food
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Notes
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Special occasion
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