Heat olive oil in a small pot. Add the tomato paste and lightly fry until the tomato paste becomes fully incorporated with the olive oil and becomes fragrant.
Soak the bulgur with 1 cup of water for 10-15 minutes, occasionally fluffing until the water is fully absorbed
Combine the soaked bulgur, tomato paste, fresh tomatoes, green pepper, green onions, red onions, parsley and ground cumin. Mix well until the bulgur is well coated by the tomato paste and remaining ingredients
Serve hot or cold, on its own with pita bread or as a a side dish
Storage: Store any leftovers in an airtight container. This will last about 7 in the fridge.
Sourcing: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.