Classic tabboula is a favorite no matter what. Spin-offs of classic loved dishes is becoming increasingly popular. While I will not go so far as to say this pomegranate tabboula surpasses the original, I will say it comes as a close favorite. Other spin-offs include corn tabboula and cauliflower tabboula; both of which are very much asked for in this household.
1/4 cup bulghur
1/4 cup fresh lemon juice
1 cup finely diced tomato
1/2 cup finely sliced green onion
1/4 cup finely chopped mint
2 cups finely chopped parsley (leaves only, no stems)
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/3 cup pomegranate molasses
3/4 cup fresh pomegranate arils
Put the burghul in the bottom of a bowl.
Pour the lemon juice over the burghul.
Pu the tomato over the burghul and lemon, spread to over without stirring or tossing.
Add another layer over the tomatoes consisting of the mint and green onion.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate 2 hours up to overnight.
Just before serving, add the olive oil, salt, pepper, pomegranate molasses and fresh pomegranate arils.
Toss to combine; decorate with some extra fresh pomegranate arils.