Bulgur Tabbouleh Recipe: How to Make Classic Tabbouleh

• 1 large ripe tomato or 1 pint cherry tomatoes
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 tablespoons freshly squeezed lemon juice, plus more to taste
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon pomegranate molasses
• 2 tablespoons extra-virgin olive oil, plus more if needed
• ¼ cup fine bulgur wheat (if using coarser grinds, soak in hot or boiling water—follow package directions)
• 2 bunches fresh parsley
• 1 bunch fresh mint leaves
• 3 scallions
• About 24 leaves romaine or little gem lettuce, to serve

1. 1

   Dice the tomato; scrape tomato and its juices into a large bowl. Season with salt, pepper, lemon juice, allspice, cinnamon, pomegranate molasses, and olive oil. Set aside at room temperature for 20 minutes, so the tomato can release its juice.

2. 2

   Add bulgur to tomato mixture, toss to coat, and let sit until bulgur is tender, about 20 more minutes.

3. 3

   Meanwhile, chiffonade parsley leaves and tender parsley stems and mint leaves by bunching herbs together in a pile and slicing with a sharp knife using a smooth pulling motion, being careful not to work the knife up and down, which can cause bruising.

4. 4

   Trim root ends and tips and thinly slice white and green parts of scallions.

5. 5

   Add the herbs to the bulgur mixture and toss to coat. Taste and adjust seasoning.

6. 6

   Serve with lettuce leaves for scooping.

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