Pomegranate tabbuleh

This Summer I have been all about the bulgar wheat, couscous, and quinoa salads.  They are fresh, full of goodness, quick and easy to prepare, perfect on a hot day and a scrumptious accompaniment to just about anything.  Here is one of my favourites.  

   

Pomegranate tabbuleh

Ingredients: 

• 150g/5½oz bulgur wheat, soaked in cold water overnight

• 3 tbsp roughly chopped mint

• 3 tbsp roughly chopped coriander

• ½ red onion, finely chopped

• 50g/1¾oz pistachio nuts, roughly chopped

• 100g/3½oz whole skinned almonds

• 100g/3½oz dried apricots, roughly chopped

• 1 pomegranate, seeds only

• 2 lemons, juice only

Method:

1. Follow directions on the back of bulgar wheat packaging to cook.
2. Drain bulgar wheat well, press down lightly to ensure all water is removed and place in a large bowl. 
3. Add all the other ingredients and mix well.  
4. Chill in fridge if preferred. Serve.