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1
Combine the water and measured salt in a medium saucepan and bring to a boil over high heat.
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2
Add the bulgur, stir to combine, and remove the pan from the heat.
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3
Cover with a tightfitting lid and let sit until the bulgur is tender, about 15 minutes.
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4
Drain well through a fine-mesh strainer, pressing out the excess liquid, and place the bulgur in a large bowl.
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5
Let cool to room temperature.
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6
Meanwhile, place 2 teaspoons of the oil in a small frying pan, add the pine nuts, season with salt and pepper, and stir to coat.
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7
Toast the nuts over medium heat, stirring occasionally, until theyre golden brown and fragrant, about 3 to 5 minutes.
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8
Remove the pan from the heat and set aside until cooled.
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9
Add the parsley, mint, scallions, tomatoes, and cooled pine nuts to the cooled bulgur and stir to combine.
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10
Place the lemon juice, remaining 1/2 cup oil, and sumac in a small, nonreactive bowl and whisk until combined.
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11
Add the dressing to the bulgur mixture and stir to combine.
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12
Taste and season with salt and pepper as needed.
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13
Cover and refrigerate for at least 15 minutes or up to 6 hours.
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14
When ready to serve, prepare the lettuce leaves.
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15
Discard any tough or bruised outer leaves and cut off and discard the stem end.
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16
Separate the leaves and cut each leaf in half crosswise.
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17
Wash and dry thoroughly.
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18
Line a large serving plate with the lettuce leaves.
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19
Drizzle the tabbouleh with olive oil, if desired, and toss to combine.
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20
Spoon onto the lettuce leaves and serve.
