Lebanese Tabbouleh with Pomegranate

Instructions

1. 1

   Rinse the bulgur wheat under cold water and let it soak in a bowl of water for about 20 minutes, or until it softens.

2. 2

   Drain the bulgur wheat well and squeeze out any excess water.

3. 3

   In a large mixing bowl, combine the soaked bulgur wheat, chopped parsley, and chopped mint leaves.

4. 4

   Add the diced tomatoes, diced cucumber, and chopped green onions to the bowl.

5. 5

   In a small bowl, whisk together the lemon juice and olive oil. Season with salt and black pepper to taste.

6. 6

   Pour the dressing over the salad and toss everything together until well combined.

7. 7

   Gently fold in the pomegranate seeds.

8. 8

   Taste and adjust the seasoning if necessary.

9. 9

   Serve the tabbouleh chilled or at room temperature as a refreshing salad or side dish.