Ingredients
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1 cup fine bulgur
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1 cup boiling water
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2 tablespoons olive oil
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1 onion, finely chopped
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2 large tomatoes, finely chopped
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1 cucumber, diced
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2 green bell peppers, finely chopped
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1 red bell pepper, finely chopped
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7 green onions, finely chopped
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½ cup minced fresh parsley
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½ cup minced fresh mint leaves
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1 teaspoon red pepper flakes, or to taste
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2 tablespoons olive oil
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juice of 1 fresh lemon
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2 tablespoons pomegranate molasses
Directions
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Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
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Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
