Tabouleh with Pomegranate and Oyster Mushrooms is not just a salad; it’s a vibrant escapade into the heart of Middle Eastern cuisine with a delightful Portuguese twist. Inspired by a quaint café in Porto, Vitoria, this recipe takes the hearty textures of bulgur wheat, combines them with the rich, earthy tones of oyster mushrooms, and tops it all off with the juicy sweetness of pomegranate seeds. Drizzled with a zesty lemon vinaigrette and packed with fresh, aromatic parsley, ripe tomatoes, and crisp red onions, this dish is your ticket to a refreshing yet satisfying meal.
Follow this easy recipe to bring a taste of Middle Eastern charm mixed with Portuguese culinary traditions to your table! It’s a perfect choice for anyone seeking a nutritious and satisfying meal, ideal for picnics, potlucks, or as a deliciously wholesome weekday lunch.
Why This Tabouleh Recipe Works
Ingredients: Each ingredient in this salad works together to create a symphony of flavours. Bulgur wheat offers a wonderful base with its mild, nutty flavour, making it a perfect canvas for the vibrant additions of pomegranate and mushrooms. Oyster mushrooms bring a tender yet chewy texture and a slight umami kick that complements the sweet, tangy burst from the pomegranate seeds.
Dressing: The simple lemony vinaigrette ties all the components together without overpowering the natural flavours of the ingredients. A good quality extra-virgin olive oil can make all the difference here, adding just the right amount of richness.
Tips for Perfect Tabouleh with Pomegranate and Oyster Mushrooms
Use Fresh Ingredients: This salad thrives on the freshness of its ingredients. Fresh parsley, ripe tomatoes, and crisp onions are key to achieving the bright, lively flavours typical of a good tabouleh.
Cook Bulgur Correctly: Ensure your bulgur is well-cooked — tender but not mushy. It should absorb all the dressing and flavours while maintaining a slight chewiness.
Let It Rest: Allowing the tabouleh to sit in the refrigerator before serving not only chills the salad but lets the flavours meld together beautifully.
Adjust Seasoning Before Serving: A final taste before serving allows you to adjust the seasoning — maybe a little more lemon juice or a pinch of salt to make all the flavours sing.
Serve with Sides: Pair this tabouleh with creamy hummus, refreshing gazpacho, and warm flatbread for a meal that’s both satisfying and health-conscious.
Looking for other bulgur wheat salad recipes?
Try one of these favourite recipes with bulgur:
- Bulgur Salad with Sweetv Potato, Chickpeas and Herbs
- Best Tabouleh Recipes – from Classic to Modern
- Bulgur Salad with Lemon and Herbs
Tabouleh with Pomegranate and Oyster Mushrooms
Ingredients
- 200 g coarse bulgur wheat
- 400 ml water
- 1 small bunch of fresh flat-leaf parsley, finely chopped
- 150 g oyster mushrooms, diced
- 300 g tomatoes, finely diced
- 1 small red onion, finely chopped
- seeds from 1/2 large pomegranate, plus more to serve
- freshly squeezed juice from 1 lemon
- 5 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
Method
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Prepare the Bulgur: In a medium saucepan, combine the bulgur wheat and water. Season with a pinch of salt. Bring to a boil over high heat. Once boiling, cover the saucepan, reduce the heat to low, and simmer for 10-12 minutes, or until the bulgur is tender and all the liquid has been absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Transfer the cooked bulgur to a large serving bowl and allow it to cool completely.
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Cook the Mushrooms: While the bulgur is cooling, heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the oyster mushrooms until they are soft, lightly golden, and their moisture has evaporated, about 5-7 minutes. Remove from heat and allow to cool. You can chop them more finely once cooled, if desired.
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Prepare the Salad and Dressing: To the bowl with the cooled bulgur, add the finely chopped parsley, cooked mushrooms, diced tomatoes, and red onion. Toss everything together to combine.
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In a small bowl, whisk together the lemon juice, remaining olive oil, a pinch of salt, and freshly ground pepper.
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Pour the dressing over the bulgur mixture and mix well to ensure everything is evenly coated. Gently fold in the pomegranate seeds, distributing them evenly throughout the salad.
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Chill and Serve: Refrigerate the tabouleh for 30-60 minutes to allow the flavours to meld. Before serving, taste and adjust the seasoning with additional salt and pepper, if needed.
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Garnish with extra pomegranate seeds. Serve chilled and enjoy!
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