You may be still in the throes of Winter where you are, but here in Lebanon Spring has arrived; the mountains are getting covered in wildflowers and fruit trees have started to show their blossoms. Winter was barely felt this year.
This salad is extra flavorful and when I make it, I end up gobbling most of it; it has tomato, red pepper paste, pomegranate molasses and lots of herbs (plus peppers). It is hearty enough to be lunch, on its own.
If you soak the bulgur in boiling water, you are already half-done.
INGREDIENTS: 6 servings
- 1 1/2 cups bulgur (coarse if possible) soaked in 3 cups of hot water
- 2 yellow onions, chopped
- 1 of each: red pepper, green pepper, yellow pepper, diced
- 1 bunch parsley, chopped
- a few sprigs of mint or 1 Tbsp dry mint powder
- 1 lb tomatoes or a can of tomatoes, diced
- 1 Tbsp of tomato paste
- 1 Tbsp of red pepper paste (can use hot if you like)
- 1 Tbsp of pomegranate molasses
- 1 tsp cumin
- 1/2 cup olive oil
- salt, to taste
- Rinse the bulgur under running tap water and place in a bowl; soak in very hot water (or near boiling) for 30 minutes; the bulgur will swell up. Meanwhile, get the veggies ready.
- Heat the oil and fry the onions for 5 minutes. Add the tomatoes, tomato paste, red pepper paste, cumin, pomegranate molasses and stir a bit to combine. Add the drained bulgur and cook the mixture for a few minutes until the bulgur is done (soft and still chewy) and most of the liquid has evaporated. Add the herbs, salt to taste, and serve at room temperature.