Lebanese-Style Herb-Forward Tabbouleh with Pomegranate

Real tabbouleh is a parsley salad first and a grain dish second, and this version stays true to that—three cups of fresh parsley and a good amount of mint, with only a small amount of bulgur added for texture. Ruby pomegranate seeds scattered on top add a burst of sweetness and color.

Because herbs, not grains, make up most of the volume here, this salad is naturally low in calories and sodium while still delivering fiber and potassium from the parsley, tomatoes, and pomegranate. The dressing is simply lemon juice and olive oil, so there's no added salt anywhere in the dish, and the olive oil provides the same heart-conscious fat that anchors much of Mediterranean and Middle Eastern cooking.

Chop the parsley finely and let the salad sit for a few minutes before serving so the lemon has time to soften the herbs slightly.