Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / people: 80 kcal
, Fat: 2 g
, Carbohydrate: 13 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cook the bulghur wheat

1 tsp olive oil
50 g bulgur
1 ½ dl water
50 g pomegranate seeds
100 g celery with a little of the green part, diced
½ cucumber, diced
1 bunch flat-leaf parsley, finely chopped
1 bunch peppermint, finely chopped
1 organic lemon, use grated zest and juice
¾ tsp salt
a little pepper
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How it's done

Cook the bulghur wheat

Heat the oil in a pan. Add the bulghur wheat, sauté, pour in the water and simmer on a low heat for approx. 10 mins. Remove the pan from the heat, allow to cool a little. Add the pomegranate and all the remaining ingredients, mix, season.


Deseeding pomegranates

Deseeding pomegranates

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