Servings: 8

1½ cups fine bulgur 1½ cups fine bulgur
1 tsp salt 1 tsp salt
2 tbsp tomato paste 2 tbsp tomato paste
3 tbsp red pepper paste 3 tbsp red pepper paste
1½ cups boiling water 1½ cups boiling water
2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses 2 tbsp pomegranate molasses
1 long English cucumber, peeled and diced 1 long English cucumber, peeled and diced
3 medium tomatoes, diced 3 medium tomatoes, diced
2 carrots, grated 2 carrots, grated
1 green bell pepper, diced 1 green bell pepper, diced
½ cup fresh dill, chopped ½ cup fresh dill, chopped
¼ cup fresh mint, chopped ¼ cup fresh mint, chopped
4 tbsp lemon juice 4 tbsp lemon juice

In large bowl, combine bulgur, salt, tomato paste, and red pepper paste.
Add boiling water and mix well. Allow mixture to sit for 5 to 15 minutes, depending on grain coarseness, until bulgur has absorbed the liquid.
Fluff with fork, then mix in olive oil and pomegranate molasses.
Gently fold in cucumber, tomatoes, carrots, bell pepper, dill, mint, and lemon juice.

You can make red peppere paste in food processor by pulverizing roasted red peppers.  You can make red peppere paste in food processor by pulverizing roasted red peppers.
If pomegranate molasses cannot be found, substitue a mixture of 1 tbsp honey and 1 tbsp of balsamic vinegar.  If pomegranate molasses cannot be found, substitue a mixture of 1 tbsp honey and 1 tbsp of balsamic vinegar.