Breakfast Tabbouleh with Feta and Pomegranate [ 25 min ]
This Breakfast Tabbouleh with Feta and Pomegranate is not only a feast for the eyes with its burst of vibrant colors but also a nutritious way to start your day. The combination of fresh herbs, crisp vegetables, and juicy pomegranate seeds pairs perfectly with the tangy feta, making each bite a refreshing delight. This quick and easy recipe is ideal for busy mornings, ensuring you enjoy a wholesome and satisfying breakfast without compromising on time or flavor.
Ingrédients
- 1 cup bulgur wheat
- 2 cups water
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring water to a boil in a medium saucepan. Add the bulgur wheat, cover, and remove from heat. Let it sit for 15 minutes until the bulgur is tender and the water is absorbed.
- Fluff the bulgur with a fork and allow it to cool slightly.
- In a large bowl, combine the cooled bulgur, pomegranate seeds, mint, parsley, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the tabbouleh and toss to coat.
- Gently fold in the crumbled feta cheese.
- Serve immediately or refrigerate for up to two days.
Nutrition
Serving: 100gCalories: 270kcalCarbohydrates: 40gProtéines: 8gFat: 9gSucre: 6g
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