Wash the bulgur in cold water, drain and put in a large plate.

Chop the parsley and mint very finely and wash them. Put in a strainer and keep aside.

Cut the onion into heavy small cubes and rub with sweet pepper, a pinch of salt and 1 teaspoon olive oil. Put aside.

Mix all the vegetables and bulgur together.

Right before serving, add the lemon juice, pomegranate syrup, the rest of olive oil, and cinnamon.Mix very well.Add salt according to taste

Serve immediatly with lettuce or cabbage leaves.