Turkish Tabbouleh

In a large bowl, combine the bulgur, olive oil, tomato paste, lemon juice and harissa and season with salt. Mix well, then stir in the boiling water. Add the remaining ingredients except the mint and mix well. Cover and refrigerate until the bulgur is tender, about 4 hours.

Season the tabbouleh with salt and stir in the mint. Transfer to a platter and serve.