Pummelo Tabbouleh

Number of servings


  • 1.5 cups cracked wheat
  • 1 teaspoon kosher salt
  • 1.75 cups boiling water
  • 1 Sunkist® pummelo
  • 0.25 freshly squeezed Sunkist lemon juice
  • 0.25 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 roma tomatoes, diced
  • 0.5 cup chopped fresh parsley
  • 4 green onions, thinly sliced


Preparation: 10 minutes

Cooking: 1 hour


  1. 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.
  2. Peel the Sunkist® pummelo and tear the citrus flesh of each segment into pieces, discarding the white pith. Set aside.
  3. In a large bowl mix together the freshly squeezed Sunkist lemon juice, olive oil and the remaining teaspoon of salt and pepper.
  4. Add the cooked cracked wheat and stir to combine.
  5. Add the pummelo, tomatoes, parsley and green onions, and stir gently until coated with dressing.