Winter Tabbouleh

Name: Winter Tabbouleh
Ingredients: Scant 1 1/2 cups (7 oz. / 200g) coarse bulgur wheat; 1 cup (8 oz. / 250ml) hot vegetable stock; 1 red onion, finely diced; 1 fennel bulb, thinly sliced; 1/2 celeriac, peeled and sliced into thin strips; 1 bunch of fresh parsley, finely chopped; 1 bunch of fresh mint, finely chopped; 2/3 cup (1/4 pint / 150ml) extra virgin olive oil; Juice of 1 lemon; 2 tablespoons pomegranate syrup (molasses); 2 tablespoons pomegranate seeds; 1/2 cup (2 oz. / 50g) shelled walnuts, coarsely chopped; Salt and pepper