Tabbouleh with Pomegranate

Step 1

Pour 1 cup of bulgur wheat into a medium bowl.

Step 2

Carefully pour 1.5 cups of boiling water over the bulgur, then cover the bowl tightly with a plate or plastic wrap and let it sit undisturbed for 15 minutes until the bulgur is tender and all the water is absorbed.

Step 3

While the bulgur soaks, hold a bunch of fresh parsley with one hand and use a sharp knife to slice it very finely crosswise, moving from the leafy tips toward the thick stems, until you have about 2 cups of chopped parsley.

Step 4

Pinch off the fresh mint leaves from the stems and discard the stems, then pile the leaves and slice them very finely crosswise until you have about 0.5 cup of chopped mint.

Step 5

Cut each cherry tomato in half lengthwise from the stem to the bottom, then rotate each half and cut it in half lengthwise again so each tomato becomes 4 pieces.

Step 6

Fluff the cooled bulgur with a fork, breaking up any clumps, until it looks light and separate like grains of rice.

Step 7

Pour the fluffed bulgur into a large serving bowl.

Step 8

Add the chopped parsley, chopped mint, cherry tomato pieces, and pomegranate seeds to the bulgur and gently mix together with a wooden spoon until evenly combined.

Step 9

Pour 0.33 cup of lemon juice and 0.33 cup of olive oil into a small bowl and whisk them together with a fork until the mixture looks cloudy and emulsified, about 20 seconds.

Step 10

Pour the lemon-oil dressing over the tabbouleh and stir gently for 30 seconds until every component is coated evenly.

Step 11

Taste a small spoonful and sprinkle salt and pepper directly onto the surface, then stir and taste again until the flavor is bright and balanced to your preference.