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Celery and Pomegranate Tabbouleh

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Serves: 4

Ingredients

  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped fresh mint
  • 1 cup chopped fresh parsley
  • 2 cups finely chopped Foxy Celery
  • 2 cups cooked bulgur
  • Pinch cayenne pepper
  • 1/4 tsp pepper
  • 1/2 tsp ground coriander
  • 3/4 tsp salt, divided
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice
  • 1/4 cup olive oil

Preparation

Stir together oil, lemon juice, garlic, cumin, 1/4 tsp salt, coriander, pepper and cayenne pepper; toss with bulgur, celery, parsley, mint and remaining salt. Stir in pomegranate seeds.

Tips:

• Substitute quinoa or Israeli couscous for bulgur if desired.

• For added protein and fiber, stir in canned chickpeas.

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