سلطة البرغل

Soak the fine bulgur in 1 cup of boiling water and set it aside to absorb the liquid.

In a pan over medium heat, heat the olive oil and sauté the chopped onion until softened.

Add the tomato paste, red pepper paste, and pomegranate molasses, then cook until well combined.

Remove the mixture from the heat and mix it with the soaked bulgur.

Once the bulgur cools down, add the chopped parsley, green onions, diced tomatoes, pomegranate seeds, and lemon juice.

Stir everything together until well combined, then serve immediately.