6 Servings
20 Minutes
Allergens
Place bulgur in bowl. Add 1/2 cup boiling water, stir and let stand one hour. Drain off an excess liquid. Fluff with a fork.
Toss cabbage, onion, parsley, mint, dill, pomegranate seeds, and bulgar in a large bowl.
Drizzle olive oil, lemon juice, allspice, red pepper flakes, salt and pepper over tabbouleh and gently toss to combine. Transfer to a serving plate or bowl and serve.
