Heat the olive oil in a large pan and fry the onion for 5 minutes, or until soft.
Add the tomato paste and fry for 2 more minutes.
Add the bulgur and boiling water to the onion mixture. Turn the heat to low, cover and simmer the bulgur for 5 minutes, until all the water has been absorbed. Take the bulgur off the burner and cool.
Stir the extra-virgin olive oil, pomegrana