A refreshing summer salad of coarse bulgur rested in hot water, then combined with tomatoes, cucumber and fresh herbs. Pomegranate molasses gives it a tangy, slightly sweet balance. Serve it with grilled meat or olive-oil dishes.
Put the coarse bulgur in a large bowl and add enough hot water to cover it. Cover the bowl and leave for about 15 minutes, until the bulgur is tender and has absorbed the water.
Dice the tomatoes and cucumber and place them in a colander. Finely chop the scallions, parsley and mint.
Whisk the olive oil, pomegranate molasses, lemon juice and salt together in a small bowl with a fork.
Combine the rested bulgur and vegetables in a large bowl. Pour over the dressing, mix well and serve. Note: If the bulgur is too wet, it will make the salad watery, so make sure to drain the vegetables.
Important: Soak the bulgur in hot water, not boiling water, with the bowl covered; if it becomes too wet, the salad will turn watery. Drain some of the juice from the tomatoes and cucumber as you chop them, or the bulgur may absorb it and become mushy. Allergen: Based on the ingredient list, this recipe contains wheat (gluten). Check product labels for other allergens in packaged ingredients.
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