A vegan classic of fine bulgur steeped with pepper and tomato paste, tossed with plenty of herbs, pomegranate molasses and lemon; served at teatime or as a side salad.
Ingredients
Instructions
- 1
Bring the water to a boil. In a large bowl, loosen the tomato and red pepper pastes with the salt and a little of the boiling water, then add the rest of the water.
- 2
Stir in the bulgur, cover the bowl and let it steep for 20 minutes, until it has absorbed all the water and softened. Do not cook it.
- 3
Meanwhile, finely chop the green onions, parsley and mint; cut the tomato and green pepper into small dice.
- 4
Fluff the bulgur with a fork; add the olive oil, cumin and red pepper flakes and knead with your hands for 2-3 minutes so the paste coats every grain.
- 5
Add the lemon juice and pomegranate molasses and mix.
- 6
Gently fold in the herbs, tomato and pepper; let rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 207 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 8 g |
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