BULGUR SALAD WITH SUMMER VEGETABLES AND POMEGRANATE MOLASSES

Ingredients

• Bulgur

  Cooked

  1 ½ cup or 273g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tbsp or 30g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Parsley

  Raw

  ¾ cup or 45g

• Pomegranate Molasses

  Soofer Co., Inc.

  2 Tbsp or 36g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

Directions

1. In a medium bowl, combine the bulgur, onion, bell pepper, tomato paste, pepper flakes, ¼ teaspoon salt and ½ teaspoon pepper. Mix until no clumps of tomato paste remain. Stir in the boiling water and let stand for 15 minutes to allow the bulgur to hydrate.
2. Stir in the oil, lemon juice and pomegranate molasses. Add the tomatoes, cucumber and parsley, then toss gently. Taste and season with salt and pepper. Transfer to a serving dish, then drizzle with additional oil and pomegranate molasses.