Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy Thanksgiving side.
This cool-weather riff from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, mixes bulgur with Brussels sprouts and fennel. For the dressing, we were inspired by the creative license we found at Moro, a London restaurant that combines flavors from Spain, Morocco, Iran and Turkey.
They dress their tabbouleh with a sweet-tart mixture of syrupy pomegranate molasses, olive oil, garlic and a touch of cinnamon. Allowing the shaved vegetables to soak for a bit in the dressing softens their hearty texture without the need for cooking them.
We use coarse bulgur — and a good amount of it — to make the salad more grain-centric. A food processor fitted with the thin (2-millimeter) slicing disk makes quick work of vegetable prep.
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