Tabbouleh

Ingredients

• 175 g (6 oz/1 cup) of a grain of your choice; traditionally burghul (bulgur) is used but you can usecouscous, quinoa, freekeh, millet or even cauliflower rice
• 1 tablespoon cumin seeds
• 2 tablespoons pine nuts
• 1 small red onion, peeled
• 1 small red onion, peeled
• 1 small cucumber
• 6 small red radishes
• 50–250 g (3–9 oz/1/2 –1 1/2 cups) cooked chickpeas or ⅓–1 tin, drained and rinsed
• A handful of mint leaves
• 3 handfuls of flat-leaf (Italian) parsley
• Olive oil
• Sea salt, to taste
• Juice of 1 lemon
• Freshly ground black pepper, to taste
• Seeds of 1/2 pomegranate, to garnish