1-Begin by soaking 1 cup of bulgur in a large bowl with cold water, covering it by a few inches, for at least one hour to make it tender. Once soaked, drain it well and transfer to another large bowl for the next steps. Now, add the finely chopped parsley (about 2 cups), the diced apple, the finely diced red onion, and the 1 cup of toasted and crushed walnuts to mix in the flavors.

2-To get the pomegranate seeds in, hold each halved pomegranate cut-side down and tap with a wooden spoon to release them into the bowl. Then, mix in 1/2 cup of olive oil, the juice from 1 lemon (strained of seeds), and 1 teaspoon of kosher salt. Season with freshly cracked pepper to taste, and toss everything together until it’s evenly combined. Taste it and adjust as needed by adding more olive oil (up to an additional 1/2 cup), juice from the second lemon, extra salt (up to 1 more teaspoon), pepper, or a bit of sugar to balance any tartness.