Lebanese Kammouneh: light, easy, and delicious

Place the bulgur in a bowl, then add the onion, tomatoes, parsley, basil, and dried mint, spreading the ingredients over the surface before adding the dressing.

Add the salt, pomegranate molasses, tomato paste, cumin, paprika, and olive oil, distributing the dressing evenly over the mixture.

Toss the mixture from the bottom up until the bulgur is thoroughly coated and the vegetables and herbs are evenly distributed.

Transfer the Kammouneh to a serving dish and gently smooth the surface into a neat, even layer.

Garnish the Kammouneh with herbs, arrange it neatly, and serve.