In a medium sauce pan whisk together half of the red pepper paste and half of the tomato paste in one cup of the hot water. You just want to remove the lumps from the pastes. 

In the same pan, add the cracked wheat and the remaining two cups hot water. Bring to boil then turn off the heat, cover the pan with a lid and let sit for 12-15 minutes or until the cracked wheat has absorbed all the liquid. 

While waiting for the cracked wheat, heat about two tablespoons of olive oil over medium heat in a skillet. Add the remaining tomato paste, red pepper paste, cumin and paprika. Cook for two to three minutes to coax out the flavors of the pastes and spices. Stir with a spatula to incorporate the olive oil into the mixture. 

In the same skillet, Add the diced onion, red bell pepper and yellow bell pepper, a pinch or two of salt and another two to three tablespoons olive oil. Cook over medium heat for just two to three minutes. The vegetables should still be mostly crisp tender, holding their shape. Turn off the heat and allow the vegetables to cool for a few minutes. 

Once all the liquid has been absorbed by the cracked wheat, fluff with a fork and allow to cool for a few minutes. 

When the vegetables and cracked wheat are no longer steaming (can wait until they have reached room temperature, too), transfer both to a large mixing bowl and add the mint, parsley, lemon juice and pomegranate molasses. Toss until combined. If desired, drizzle in a bit more olive oil. Season with salt and black pepper, to taste.

This salad is great cold or at room temperature and keeps for several days in the refrigerator. I find it gets better as it sits so it’s ideal to make a day ahead.