1/2 cup burghul
3/4 cup boiling water
1 cup fresh continental parsley, chopped
2 pomegranates, seeded
3 shallots, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
In a large heatproof bowl, place the burghul. Add the boiling water and set aside to soak. Drain after 10 minutes.
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice to the bowl. Season with salt and pepper to taste. Mix until well combined.
Calories 242, Fat 10 grams, Saturated Fat 1.5 grams, Fiber 13 grams, Protein 5.5 grams, Carbs 31 grams