VEGAN ROSE TABBOULEH // EASY WITH A SWEET TWIST

Tabbouleh is a classic Levantine dish, but I’ve switched up the ingredients to give it a much sweeter flavor and an aesthetic that might appeal to someone trying to impress. (: SERVES ONE AS MAIN OR TWO AS SIDE/APPETIZER INGREDIENTS: 1/2 cup bulgur wheat; gluten-free friends can use quinoa (: water for activating wheat handful of mint leaves handful of parsley one rose seeds from 1/2 pomegranate handful of dried cranberries teaspoon of red harissa paste grated rind and juice from 1/2 lemon METHOD: 1. Boil a few cups of water and pour this boiling water over the bulgur wheat. Cover with a towel and let it sit for about 25 minutes while you prepare the other ingredients. 2. Finely chop the mint, parsley, and about half the petals from the rose. 3. Cut the pomegranate in half and hit it with a spoon. The seeds will fall out pretty easily. 4. Drain the wheat and squeeze it in a towel to get the water out. 5. Combine all the ingredients and stir.