A refreshing and flavorful Mediterranean-inspired bulgur salad, perfect for warm days.
Pour the boiling water over the bulgur in a mixing bowl, cover, and let it soak for 15 minutes.
Covering the bowl helps retain heat, ensuring the bulgur absorbs the water evenly.
While the bulgur soaks, chop the green onions, garlic, red onion, and red bell pepper.
Use a sharp knife for precise cuts and to avoid bruising the vegetables.
Fluff the soaked bulgur with a fork and mix in the tomato paste until evenly distributed.
Mixing with a fork helps keep the bulgur grains separate.
Add the chopped vegetables to the bulgur and mix well.
Ensure all ingredients are evenly distributed for consistent flavor.
Stir in the pomegranate molasses, olive oil, paprika, mint, and parsley.
Taste and adjust the seasoning as needed for your preference.
Serve the salad chilled or at room temperature.
Garnish with additional parsley or a drizzle of olive oil for presentation.
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