Bulgur Salad with Tomatoes and Bell Peppers
For the salad: Place the bulgur in a bowl, cover with lukewarm water and let soak for 20 minutes.
Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and dice small. Rinse the tomatoes, quarter, core and cut into small cubes. Rinse the scallions and thinly slice. Rinse the parsley, shake dry, pluck leaves from stems and chop.
For the dressing: In a bowl, whisk the tomato paste with the red pepper relish, olive oil, sambal oelek, garlic, paprika and lemon juice. Stir into the cooked bulgur. Stir in the bell peppers, tomatoes, scallions and parsley, and allow to marinate for 1 hour. Season with salt and pepper to taste.
For serving: Serve in small glasses if desired.