Boil chicken stock (preferably fresh stock, but you can use boiling water and a stock cube). Place bulghur in a medium-sized bowl. Pour the boiling stock over the bulghur, stir to mix, add a drizzle of olive oil, and cover bowl with plastic wrap. Leave to stand for 20 minutes.Fluff the bulghur wheat with a fork to loosen and seperate. Taste (the wheat should not be crunchy. Add more stock if required, and leave to stand a bit longer). Add the chopped tomato, scallion, herbs and crumbled feta cheese. Pick the seeds out of the pomegranate and add. Season taboulleh to taste with olive oil, lemon juice, salt & pepper. Serves 4.

Tips:

Use vegetable stock to turn this into a vegetarian dish.

source: http://dutchfood.about.com