-1.5 cups bulgur (I cooked it with 3 cups water in a rice cooker—came out perfectly!)
-2 T extra virgin olive oil (hint: I thought it needed a bit more olive oil, so use your judgment)
-¼ cup lemon juice (hint: my hubby wanted more lemon flavor, so we added a few more Tablespoons)
-½ teaspoon kosher salt
-1 cup (about one bunch) Italian parsley, washed, spun and chopped
-¼ cup mint leaves, washed, spun and chopped
-3 scallions, thinly sliced/chopped
-1 cup pomegranate seeds
-½ cup toasted pumpkin seeds (we used sunflower seeds as we had these on hand).
Mix the above and serve. Yummy!
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