This flavour packed dish is ideal for a tasty mid-week dinner.
Put a small handful of the coriander and mint, the juice of 1 lemon and the ground coriander, cumin, sumac and half the zatar into a bowl with 50ml/2floz of the olive oil. Mix well then add the pork and stir to coat, then set aside while you make the tabbouleh.
Put the pomegranate seeds, tomatoes, spring onions, all the remaining herbs and the soaked drained bulghur wheat into a large bowl and mix together.
Mix the remaining lemon juice, pomegranate molasses, honey and 50ml of the olive oil together in a separate bowl then season well.
Add to the salad and season really well with plenty of salt and black pepper then stir in the flaked almonds.
Heat a frying pan until hot, then add the last of the olive oil and the pork and fry in batches for 2-3 minutes, until golden brown and cooked through.
Tip into a serving bowl with all the cooking oil, then serve with the tabbouleh.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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