Total Time: 1 hour 30 minutes
Serves: 4-6 people


  • 1/2 cup fine white bulgur

  • 3 bunches of parsley

  • 3 scallions

  • 3 tomatoes, finely chopped

  • ½ english cucumber

  • 3 lemons, juiced

  • ½ cup extra virgin olive oil

  • salt to taste


  1. In a medium bowl, place bulgur and cover with room temperature water. Let it sit for 20 minutes, it should double in size.

  2. Meanwhile, wash and finely chop parsley and place in a large mixing bowl.

  3. Wash and peel cucumber, slice in half. Using a spoon, de-seed the cucumber. Slice the cucumber length-wise into thin strips and chop it into small dice. Add to the parsley.

  4. Small dice tomatoes and add to the mixing bowl.

  5. Thinly slice scallion and add to the bowl.

  6. Drain and squeeze bulgur – make sure it is completely dry.

  7. Add to the mixing bowl. Add lemon juice, olive oil, and salt. Mix until fully incorporated.

  8. Taste and adjust seasoning. Garnish with pomegranate seeds and pomegranate molasses.