INGREDIENTS
- 3 tablespoons tomato paste
- 2 tablespoons extra-virgin olive oil
- 1 medium red bell pepper, stemmed, seeded and finely chopped
- 6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
- Kosher salt and ground black pepper
- 3 medium garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
- 1 cup coarse bulgur
- 1 tablespoon pomegranate molasses, plus more if needed
- 1 pint grape tomatoes, halved
- 3/4 cup chopped fresh mint or flat-leaf parsley
DIRECTIONS
In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.
Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.
MXF
