Ingredients: 1/2 cup Med Cuisine Maftoul Baladi 1 cup finely chopped parsley 2 spring onions, green part only, finely chopped 3 tbsp finely chopped mint Leaves from 2 stalks of fresh oregano (optional) 1/2 cup pomegranate seeds Extra virgin olive oil Juice of 2 lemons (or more, to taste) Salt and pepper Toasted almond flakes or juliennes (optional) Instructions: Cook the Maftoul: In a medium-sized pan, bring water to a boil and add a generous pinch of salt. Add the Maftoul and cook for 7-8 minutes until tender but still slightly firm to the bite. Drain the Maftoul and rinse it under cold water. Let it drain thoroughly. Combine Ingredients: In a mixing bowl, combine the Maftoul, parsley, spring onions, mint, oregano (if using), and pomegranate seeds. Season: Drizzle with extra virgin olive oil, and season with salt, pepper, and plenty of lemon juice. Mix thoroughly and taste. Adjust the seasoning as needed. Tabbouleh should be bright and citrusy, so don't hold back on the lemon juice! Add Crunch (Optional): For extra texture, sprinkle with toasted almond flakes or juliennes if desired. Serve: Serve this vibrant salad as a refreshing side or a light meal.
