Step 1

Start off by cooking the bulgar wheat according to pack instructions. I had to simmer mine for 10 minutes, drained any exccess water then left it to cool completely.

Step 2

Chop up the cucumber, tomatoes, onions and parsley as finely as you can.

Step 3

Add the cucumber and tomato to a bowl and add a sprinkle of salt. Leave for 5 minutes to draw out any excess water. Discard the water to avoid a soggy tabbouleh!

Step 4

Add the chopped vegetables and cooled bulgar wheat to a large salad bowl, then add the olive oil, lemon juice and season to taste with salt & pepper.

Step 5

Finish off with an optional drizzle of pomegranate molasses and some pomegranate seeds.

Step 6

Refrigerate for at least an hour before serving. Enjoy!