Middle Eastern Kale and Mint Tabbouleh with Pomegranate Dressing

1.Prepare the bulgur: Place the bulgur wheat and 1/4 tsp salt in a medium heatproof bowl. Pour the 1/2 cup of boiling water over the bulgur, stir once, cover the bowl tightly with plastic wrap, and let stand for 30 minutes until all the water is absorbed and the bulgur is tender. Fluff the bulgur gently with a fork.

2.Prepare the vegetables and herbs: While the bulgur is soaking, finely shred the kale, ensuring all tough stems are removed. Finely chop the parsley, mint, spring onion, tomato, and cucumber. The key to authentic tabbouleh is chopping the herbs and vegetables very finely.

3.Make the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, pomegranate molasses, 1/2 tsp salt, and black pepper until the mixture is well combined and slightly emulsified. Taste and adjust the seasoning if needed.

4.Combine the salad: In a large mixing bowl, combine the fluffed bulgur, shredded kale, chopped parsley, mint, spring onion, tomato, and cucumber.

5.Dress and toss: Pour the prepared dressing over the salad mixture. Gently toss all the ingredients together until the bulgur, kale, and herbs are evenly coated with the dressing.

6.Chill and serve: For the best flavor, cover the tabbouleh and refrigerate for at least 15 to 30 minutes to allow the flavors to fully meld. Serve chilled as a side dish or appetizer, optionally garnished with a few pomegranate seeds or a light drizzle of extra pomegranate molasses.