Pick the mint and the parsley leaves and roughly chop them. Crumble the feta cheese by hand.
Cut the pomegranate in half as normal and just start to whack the back of it with a spoon. If done correctly, all the seeds should fall right out into the bowl in just a few seconds.
Serve the garnish on the top of the bulgur.
Peel and mince the garlic.Zest and juice the lemon and mix all these with the olive oil and the remaining spices(cinnamon, ground cumin, salt, pepper).Wash the bulgur and drain it. Place it in a pot, season with the olive oil dressing. Mix it well and then pour on the top boiling hot vegetable stock. Straight cover with an airtight lid and leave to sit about 20 minutes. The bulgur should absorb all the liquid, but if maybe you have any remain stock left at the bottom of the pan drain the bulgur with a strainer.
«Season the bulgur as you wish and enrich with chickpea or any finely diced vegetables to transform into a wonderful vegetarian main dish. Serve with yoghurt dip.»