Strawberry Tabbouleh

Cook the bulgur and quinoa in salted water until tender, drain in a fine-mesh sieve, and let cool.

Finely chiffonade the parsley, cilantro, and mint. Dice the tri-color bell peppers into 0.4 × 0.4 cm cubes, and thinly slice the green parts of the scallions.

Combine the bulgur, quinoa, bell peppers, and herbs. Dress with olive oil, pomegranate molasses (narsharab), and lemon juice, season with salt, and toss thoroughly.

Mound the tabbouleh in a deep bowl. Top with strawberries diced into 0.4 × 0.4 cm cubes. Garnish with romaine lettuce leaves and pine nuts, sprinkle with za'atar, and finish with a light drizzle of olive oil.