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Pomelo Tabbouleh


  • 1 1/2 cups cracked wheat
  • 1 tsp kosher salt
  • 1 3/4 cups boiling water
  • 1 pomelo
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tsp kosher salt
  • 2 roma tomatoes, diced
  • 1/2 cup chopped fresh parsley
  • 4 green onions, thinly sliced


Place the cracked wheat and 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully, pour over the bulgur and cover quickly with plastic wrap. Let sit for 1 hour or until all the water has been absorbed.

Peel the pomelo and tear the citrus flesh of each segment into pieces, discarding the white pith. Set aside.

In a large bowl mix together the freshly squeezed lemon juice, olive oil and the remaining tsp of salt and pepper.

Add the cooked cracked wheat and stir to combine.

Add the pomelo, tomatoes, parsley and green onions, and stir gently until coated with dressing.

Adapted from Sunkist