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  • 1/2 cup Med Cuisine Maftoul Baladi
  • 1 cup finely chopped parsley
  • 2 spring onions, green part only, finely chopped
  • 3 tbsp finely chopped mint
  • Leaves from 2 stalks of fresh oregano (optional)
  • 1/2 cup pomegranate seeds
  • Extra virgin olive oil
  • Juice of 2 lemons (or more, to taste)
  • Salt and pepper
  • Toasted almond flakes or juliennes (optional)


  1. Cook the Maftoul:

    • In a medium-sized pan, bring water to a boil and add a generous pinch of salt.
    • Add the Maftoul and cook for 7-8 minutes until tender but still slightly firm to the bite.
    • Drain the Maftoul and rinse it under cold water. Let it drain thoroughly.
  2. Combine Ingredients:

    • In a mixing bowl, combine the Maftoul, parsley, spring onions, mint, oregano (if using), and pomegranate seeds.
  3. Season:

    • Drizzle with extra virgin olive oil, and season with salt, pepper, and plenty of lemon juice.
    • Mix thoroughly and taste. Adjust the seasoning as needed. Tabbouleh should be bright and citrusy, so don't hold back on the lemon juice!
  4. Add Crunch (Optional):

    • For extra texture, sprinkle with toasted almond flakes or juliennes if desired.
  5. Serve:

    • Serve this vibrant salad as a refreshing side or a light meal.


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