- 90g (1/2 cup) burghul
- 185ml (3/4 cup) boiling water
- 1 cup chopped fresh continental parsley
- 3/4 cup chopped fresh mint
- 2 pomegranates, quartered, seeds removed
- 3 shallots, trimmed, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
Add the parsley, mint, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.