Ingredients:

• 2 cups Bulgur Wheat dry

• 3 cups boiling water

• 1/4 cup tomato paste

• 2 tablespoons roasted red pepper paste

• 1 tsp. Salt or more to taste

• 1/4 cup olive oil

• 1 cup cucumber diced

• 1 red bell pepper diced

• 3/4 cup green onion chopped

• 1/3 cup fresh parsley chopped

• 3/4 tsp. Cumin powder or 7 spice

• 1 lemon juiced

• 2 tbps. pomegranate molasses

• 1/3 cup purple onion (optional)

• 2 tablespoons Jalapeño Pepper (optional if you like spicy)

Instructions:

1-In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.

2-Dice and chop all your ingredients.

3-In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.

4-Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.

5-In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin.

6-Serve right away or cool in the fridge to serve cold.

• You can then serve it with some other side options like lettuce, olives, fresh tomatoes, chopped radish, onions or a side of protein.