1/2 cup fine burghul/bulgur #1 *
3 fresh plum tomatoes, diced small, with their juices (3/4 c diced)
The juice of 2 lemons (between 1/3 – 1/2 cup, to taste)
1 big bunch or 2 small bunches cilantro
1 bunch green onions
4 sprigs of mint, stems removed
3/4 cup pomegranate seeds + 2 tablespoons for garnish (from about 1 small pomegranate)
2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses (optional)
Salt and pepper to taste
* You can find burghul #1/fine bulgur at most Middle Eastern grocers. If you can’t find a source near you, you can substitute couscous, cracked wheat, or coarse bulgur. However, these will need to be cooked in boiling water, according to the package instructions (or until al dente), rinsed, and then soaked with the tomatoes and lemon juice for about ten minutes. Burghul #1 is pre-cooked and very fine, so it doesn’t need the extra step of being cooked in boiling water.
Find it online: https://cardamomandtea.com/404/pomegranate-cilantro-tabbouleh/