Put wheat in a bowel and cover with lightly salted water. Let it soak for 30 minutes until grains are tender. Drain well and transfer to a bowl
Whisk together the spices, tomato paste, and lemon juice; whisk this mixture into the pomegranate dressing. Taste and adjust seasoning. You may want to add more lemon or oil
Toss the dressing with the drained grains and fold in the nuts and parsley; mix well. Add a few pomegranate seeds for color, if using. Serve at room temp
(Variation: kisir is a Turkish version of the bulgur salad. Omit the nuts but add 1 small head of shredded romaine lettuce, I bunch of chopped parsley, 6 chopped spring onions and 2-3 diced tomatoes)
Pomegranate Dressing
Pomegranate juice 1/3 cup
Olive oil, mild 2 tbsp
Balsamic vinegar, good quality or
Sherry vinegar 1 tbsp
Combine all ingredients and mix well.
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