Tabouleh with Pine Nuts and Pomegranate

This is an inspiration from our Paris trip and the wonderful Moroccan food we had there, just like our Mushroom-Szechuan Hummus. It’s easy, fast and so wonderfully fresh!



  • 1 cup of couscous
  • 1/2 pomegranate
  • a bunch of mint
  • a bunch of parsley
  • 1 tomato
  • 1 small red onion
  • 1/3 cup of pine nuts
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 garlic clove (pressed)
  • salt to taste



Let the couscous rise with a bit of water (just so it’s covered a bit more than necessary) in a separate box or container. Get the seeds out of the pomegranate, cut the mint, parsley, tomato and the small red onion and put everything together in a bowl. Put a bit of oil in a pan and roast the pine nuts until they are slightly golden-brown. Top the rest of the salad with it. In a separate bowl, mix lemon juice, olive oil, garlic clove and salt to your taste. Now your Couscous should’ve soaked in all the water and is ready. Add it to the vegetables and pour the dressing over.



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