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Grilled Sumac Chicken with Pomegranate Tabbouleh

Enjoy a Sumac Grilled Chicken served with Bulgur Tabouleh with Pomegranate seeds.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Strainer | Bowl | Grill pan | Oil | Cooking pan

Cooking Instructions


Step 5 : Final Touches

Once the bulgur is cold, add the chickpeas and 2 tablespoons of lemon juice. Add the parsley, mint leaves, spring onion, and pomegranate season with black pepper and salt to taste and mix all to combine.

100 g Bulgur Wheat
100 g Green Beans
7 g Fresh Parsley
7 g Mint Leaves
7 g Spring Onion
60 g Red Cherry Tomato
400 g Chickpeas
280 g Pomegranate
180 g Fresh Lemon
4 g Sumac Powder
280 g Chicken Breast
300 ml Home Made Vegetable Stock



Step 1 : Cook the Bulgur

Wash and rinse the bulgur. Put the water to a boil using a cooking pot, add a vegetable cube. Pour the bulgur and cook uncovered for 1-3 minutes. Put the lid on and cook for 15 minutes on low fire. Once cooked, remove from the heat. Fluff it with a fork and transfer it to a baking tray to make it cold.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Grill the Chicken

Marinate the chicken in a bowl, with 1 tablespoon of lemon juice with sumac powder, salt, and black pepper drizzle with olive oil. Meanwhile, Heat a cooking grill pan or a pan with a drizzle of oil over medium heat. Once hot, add the chicken and cook each side for 6-8 minutes or until there's no longer pink color in the meat.

Step 2 : Prep the Ingredients

Finely chop parsley including the soft stem. Finely chop spring onion, and mint leaves. Cut the red cherry tomato in half. Cut the lemon in half, and squeeze. Drain & wash the chickpeas. Cut the pomegranate in half and deseed.

Step 4 : Cook the Beans

Cut the edge of the beans and cut them into slices. Heat a cooking pan with a drizzle of oil over medium-high heat, add the beans, season with a pinch of salt and black pepper, and cook until charred.

Step 6 : Serve and Enjoy!

Place the mixed tabouleh on a plate and top with grilled chicken sumac.


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