This colorful, three-ingredient, plant-based salad will brighten any table. Nutty, whole-grain bulgur wheat, fresh parsley leaves, and crunchy tart pomegranate seeds are topped with a lemony dressing to create this delicious dish.
Keyword: bulgur, parsley, pomegranate, tabbouleh
1 cupparsley leavespacked full
2 cupscooked bulgur
3tablespoonsfresh-squeezed lemon juice
1/4teaspoonground black pepper
Bring 2 cups of water to a boil in a small pot that has a tight-fitting lid.
Stir in bulgur, olive oil, and salt and bring to boil again.
Cover pot and reduce heat to medium-low.
Let cook for about 12 minutes or until all of the water is gone.
Turn off the fire, remove the lid, and place a towel over the pot. Now place the lid on top of the towel. Let sit, covered, for 10 minutes before fluffing with a fork. The towel collects the steam and creates fluffy and crunchy grains.
Mix olive oil, sesame oil, lemon, salt, and pepper thoroughly.
Remove the parsley leaves from their stems. Wash, chop, and place in a big bowl.
Add the 2 cups of cooked bulgur and 2 cups of pomegranate seeds.