Step 1

Combine the bulgur, salt and vegetable stock in a saucepan. You can also use boiling water instead of vegetable stock if you prefer. Bring to a boil, cover, then reduce the heat and simmer for 7-10 minutes. Turn off the heat and set aside, covered, for around 10 minutes.

Step 2

In the meantime, heat a little oil in a frying pan and fry the chopped onion for 3-5 minutes until translucent. Add the onions to a large bowl, then add the chopped pepper, the chopped parsley and the bulgur. Add the lemon juice and mix well with a wooden spoon. Taste and adjust the salt/lemon juice if needed. Mix again. Decorate with pomegranate juice and fresh parsley leaves and serve cold or hot.

Step 3

Refrigerate any leftovers in an air-tight container and consume within 3-5 days.