Tabouleh with Pomegranate Syrup

This vibrant, nourishing salad is one of the best ways I know to beat the summer heat. That’s because, although it’s based on grain, it requires no cooking. The cracked wheat is soaked in water overnight to soften it and make it palatable. Tabouleh owes its explosive flavor to the addition of fresh lemon juice, flat-leaf parsley, and fresh mint, and this is probably how you’ve enjoyed it in North America. But Armenian and Syrian Jews sometimes add a fillip of pomegranate syrup (also known a