تبولة السبانخ

We rinse the bulgur well, then soak it in ¼ cup of lemon juice for 10 minutes, and strain it afterward.

We dice the tomatoes into small cubes and slice the green onions thinly.

In a large bowl, we mix the spinach, parsley, mint, tomatoes, and green onions.

We add the soaked and strained bulgur to the mixture and gently toss to combine

In a small bowl, we mix the remaining lemon juice with olive oil, salt, and a pinch of black pepper (if desired) until well combined.

We pour the dressing over the tabbouleh and gently toss everything together.

We add the pomegranate to the tabbouleh

We serve the spinach tabbouleh immediately, or chill it briefly in the fridge to let the flavors meld.