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:

1. 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.

2. Combine Ingredients:

   • In a mixing bowl, combine the Maftoul, parsley, spring onions, mint, oregano (if using), and pomegranate seeds.

3. 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!

4. Add Crunch (Optional):

   • For extra texture, sprinkle with toasted almond flakes or juliennes if desired.

5. Serve:

   • Serve this vibrant salad as a refreshing side or a light meal.