How to Make Vegan Citrus Burghul Salad with Pomegranate and Pine Nuts

  • on September 25, 2018

It’s Vegan, It’s Nutritious, and It’s Citrus!

The Burghul Salad with Fine Herbs

Pomegranate and Pine Nuts


My Vegan friends will love this salad and side-dish! I know my vegetarian eldest daughter does and plenty. Nutritious with all that the Burghul brings in of health values, it is also refreshing with lemon juice, lemon zest, and the pomegranate kernels and juice.

The Pine Kernels come in to add its toasted deliciousness and health benefits. Onion and garlic are withered to fragrance, so is the fresh cilantro. The parsley is added fresh with the dressing moments before serving.




This is a recipe of 15 minute preparation and 10 minute cooking. How more tempting it could be? 🙂

May you enjoy it fully! Cheers!

Burghul with Pine Kernels, Pomegranate, and Herbs

Course Salad, Side Dish
Cuisine Claudys' Cuisine
Keyword Burghul, Fresh Cilantro, Fresh Parsley, Healthy Vegetarian Recipes, Lemon juice, Lemon Zest, Onion, Pine Kernels, Pomegranate, Vegan dish, Vegetable Stock
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 portions


  • 2 cups Burghul (500g) Washed and drained
  • 1 Pomegranate
  • 3 tbsps chopped Fresh Parsley
  • 2 tbsps chopped Fresh Cilantro
  • 50 gr Pine Kernels toasted
  • 1 White Onion (small) chopped finely
  • 2 cloves Garlic minced
  • 1 Lemon zest and juice
  • 2 tbsps Olive Oil pure, for cooking
  • 300 ml Vegetable Broth
  • Salt and Pepper to season


  1. Warm the oil in a large pan. Stir in the chopped onions and minced garlic. Cook for 5 minutes until translucent and fragrant. Add the chopped cilantro, and stir for a minute for the herb to diffuse its fragrance.

    Add the Vegetable broth, stir well, and bring it to just a steaming level. 

    Stir in the Burghul, and season with salt and pepper. Cover, and lower the heat. Leave it to cook for 5-6 minutes.

    Transfer the Burghul mixture into a serving plate, and allow it to cool.

  2. Take out the kernels of the pomegranate over a bowl to collect in also the juice that comes out. Add the lemon juice, and the lemon zest, and mix gently. Set aside.


  1. At serving time, and the cooked Burghul having cooled down, add the chopped parsley and the pine kernels, and toss well.

    Pour the dressing with the kernels all over. Serve cold or at room temperature.


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