INGREDIENTS

Tabouleh

• 200 g bulgur wheat
• 250 g vine tomatoes
• 200 g cucumber
• 200 g yellow pepper
• 50 g spring onions
• 1 clove of garlic
• 4 sprigs flat-leaf parsley
• 1 sprig mint
• 1 untreated lemon
• 4 tbsp olive oil
• 2 tsp ras el hanout or cumin powder
• 50 g roasted pine nuts
• salt, pepper
• 1 tbsp liquid honey

Topping

• 1-2 sprigs mint
• 150 g Greek yogurt (10% fat)
• seeds from ½ pomegranate

HOW TO MAKE IT

Preparation

1. Prepare the bulgur wheat according to the instructions on the packet and let it soak.
2. In the meantime, wash and dice the tomatoes, cucumber and pepper. Clean the spring onions, shake them dry and cut them into thin rings. Peel and chop the garlic. Wash the herbs, shake them dry, pick the leaves and cut into fine strips. Wash the lemon with hot water, dry, grate the zest and squeeze the juice.
3. Add all the prepared ingredients, along with the olive oil and spices, to the bulgur. Season generously with salt and pepper and add honey to refine.
4. For the yogurt, wash the mint, shake it dry, pluck the leaves and cut them into strips. Stir into the yogurt.
5. Arrange the tabouleh salad and top with mint yogurt and pomegranate seeds. Or, for meal prep, fill the ZWILLING FRESH & SAVE Lunchbox To Go with the tabouleh salad. Pour the mint yogurt and pomegranate seeds into matching sauce bowls.

Tip

For even more freshness, vacuum-seal the tabouleh salad and let it rest in the refrigerator for a few hours. If you like it heartier, add some feta.

Info

The ZWILLING FRESH & SAVE Lunchbox To Go keeps the salad crispy and fresh – perfect for meal prep or as a light meal on the go.