Bulgurvetemjöl och rakettabbouleh

👩‍🍳 Gör så här

1. 1
   Rinse the bulgur wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.
2. 2
   Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulgur.
3. 3
   Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.