Prepare the ingredients for making the salad.
Put the bulghur wheat into a bowl and cover with 1 cup of water.
Put the lentils into another bowl and cover with 1½ cups of water.
Cook bulghur wheat and lentils until tender, then put into one bowl.
Add herbs, onion, almonds, capers, currants, lemon juice and oil to the bowl and mix very well to combine.
Taste and add salt to season well, then mix again.
Add orange segments gently to prevent them from breaking apart.
Combine plain yogurt and cumin in a small bowl, then set it aside.
Serve the salad at room temperature, with the cumin yoghurt to the side and pomegranate molasses for drizzling over the top.