How to Make It
In a large bowl of hot water, soak the bulgur until softened, about 1 hour. Drain the bulgur well and press out as much water as possible.
Transfer the bulgur to a large bowl. Add the tomatoes, scallions, garlic, jalapeño, tomato paste, olive oil, mint, parsley and crushed red pepper; mix well. Season with salt, pepper and balsamic vinegar. Serve at room temperature.
The pomegranate vinegar that is typically used in this dish isn't widely available in this country so we used balsamic vinegar in its place.