Bulgur Salad Bowl


1 cup bulgur, granular 1/3 cup warm (water) 1/3 cup olive oil, extra virgin 1 peeled medium onion Three tablespoons of tomato purée 1/4 teaspoon cumin 1/4 teaspoon pepper, granules 1 freshly grated lemon One tablespoon of pomegranate juice 4 fronds of lettuce, chopped, 2 stems of scallion 2 stems of parsley, 1 minced medium tomato

Step : 1

In the interim, sauté the scallions in the olive oil until translucent. After that, incorporate the tomato purée and cook for an additional three minutes. After adding the salt and spices, remove from the fire.

Step : 2 

To a Dutch oven or large saucepan, combine the onion and olive oil. The cooking time is five minutes.

Step : 3

To the bulgur, incorporate the tomato purée and onion mixture, pomegranate molasses, and lemon juice. Combine them thoroughly.

Step : 4

Fold the chopped tomatoes and vegetables into the bulgur.

Step : 5

Immediately take the serving plate and proceed with the service.

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