Keep the bulgur in a bowl and stir it in the boiling water. Cover the bowl with a lid and let it stand for 20 minutes. In the meantime, heat 2 tablespoons olive oil over medium heat in a skillet. Stir it with the chopped onion; cook it for 5 minutes and stir it until the onion is soft and turns lucid. Exhaust the bulgur and put it in the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, mint, red pepper flakes and parsley. Sparkle 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Mix it gently until the salad is thoroughly combined. Keep it in a refrigerator until it is served.