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Ingredients

Method

  • STEP 1

    Rinse the bulgur wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.

  • STEP 2

    Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulgur.

  • STEP 3

    Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.

Recipe from Good Food magazine, May 2015

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A star rating of 2.6 out of 5.3 ratings
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