Fresh Fennel and Brussels Sprouts Tabbouleh

Step 1

In a large bowl, whisk together the oil, pomegranate molasses, cinnamon, ½ teaspoon each salt and pepper and 1 tablespoon water; set aside.Using a food processor fitted with the thin (2-millimeter) slicing disk, slice the Brussels sprouts, fennel and onion, cutting the vegetables if needed to fit into the feed tube.Add the sliced vegetables to the dressing and toss, then let stand at room temperature while you soak the bulgur.

Step 2

Add the bulgur to a medium bowl, then stir in the boiling water. Let stand for 15 minutes to allow the bulgur to hydrate. Drain in a fine-mesh strainer, rinse under cool water and drain again.

Step 3

Add the bulgur to the bowl with the vegetables, along with the parsley and mint. Toss well, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the almonds.