This Bulgur Wheat Salad Is So Fresh and Full of Summer Falvours. I Can Eat a Big Bowl for Lunch. It Is Very Nice When Served As a Side to Roast Chicken.

Name: This Bulgur Wheat Salad Is So Fresh and Full of Summer Falvours. I Can Eat a Big Bowl for Lunch. It Is Very Nice When Served As a Side to Roast Chicken.
Ingredients: 250 ml (1 cup) boiling water; 30 ml (2 tablespoons) tomato paste; 10 ml (2 teaspoons) red pepper paste or 5 ml (1 teaspoon) sweet paprika; 5 ml (1 teaspoon) salt; 200 gm bulgur wheat; 2,5 ml (1/2 teaspoon) ground black pepper; handful of fresh mint, chopped; 1 bunch flat leaved parsley, finely chopped; 60 ml (1/4 cup) olive oil; 30 ml (2 tablespoons) pomegranate molasses; juice of ½ lemon; 1 small red onion, finely chopped; 2 ripe tomatoes, deseeded and finely chopped; 1 red pepper, finely chopped; 1 green pepper, finely chopped; 1 cucumber, halved, deseeded and finely chopped; 5 spring onions, finely sliced

This bulgur wheat salad is so fresh and full of summer falvours. I can eat a big bowl for lunch. It is very nice when served as a side to roast chicken.

Published 2 October 2019

Method

Mix the boiling water with the tomato paste and the red pepper paste (or paprika). Add the salt. Put the bulgur wheat in a big bowl and pour on the boiling water. Cover with cling film and set aside for 10 minutes until the liquid has been absorbed.
Fluff up with a fork. Mix the olive oil, pomegranate molasses and lemon juice.
Add all the prepared vegetables and herbs to the bulgur wheat and toss well with the dressing. Transfer the salad to a serving dish. Serve at room temperature.