Veggie Bulgur Salad (Kisir)

Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.

Meanwhile heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent about 5 minutes.

Drain the bulgur and return it to the bowl. Add the cooked onion chopped tomatoes cucumber green and red bell peppers green onions parsley mint and red pepper flakes. Drizzle with 2 tablespoons olive oil the lemon juice and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately or refrigerate until serving.