• Put olive oil in a pan over medium heat. Add tomato paste, yellow onion, and cubanelle pepper, stirring occasionally, for 5 minutes.
• Add bulgur and boiling water, cover the lid and simmer for 7-8 minutes over very low heat or until the bulgur wheat gets tender.
• Remove from the heat. (This step depends on the type of bulgur that you use. With some bulgur types, you don’t need to simmer it. Just add boiling water on top of the bulgur, closing the lid, and wait for about 15-20 minutes would be enough to make the bulgur tender.)
• Mix green onions, parsley, and tomatoes in a bowl. Set aside.
• Mix the spices (dry mint, cumin, black pepper, red pepper, and salt) in a small bowl. Set aside.
• After the bulgur mixture cools down, bring it to a serving bowl.
• Mix with the tomato mixture and the spices.
• Sprinkle with lemon juice and pomegranate molasses.

Bon Appetit!