Ingredients:

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1/2 cup unprepared bulgur wheat

1 cup fresh flat leaf parsley, loosely packed (or swap for cilantro!)

1 cup fresh mint leaves, loosely packed

1-2 stalks green onion

1/2 medium cucumber

1/2 cup pomegranate arils

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Dressing:

1/4 cup extra-virgin olive oil

Zest and juice from one medium lemon

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp black pepper

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Cook the bulgur wheat:

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1) Place 1/2 cup bulgur wheat and 1 cup water into a saucepan. Bring to a boil, then cover, lower heat, and simmer for about 12 minutes. For best results, follow your package instructions. Fluff with a fork and set aside to cool.

 

Prepare your dressing:

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2) Combine all dressing ingredients and whisk together in a bowl. Set aside and allow flavours to blend as you prepare the remainder of your salad ingredients.

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Prepare remaining salad ingredients and combine:

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3) Chop the herbs very finely. Dice the cucumber and slice the green onions very thin. Combine together with pomegranate arils, bulgur wheat, and dressing. Stir well and chill until ready to serve!

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Makes 4 side servings or 2 main servings.