Step 1 of 4

Soak the bulgur in tomato juice, not water

Put the bulgur in a bowl with the diced tomatoes and all their juice and half the lemon juice. Leave it for 30 minutes, by which time the grains will be tender.

— Fine bulgur never needs boiling. Soaked in the tomato and lemon it takes up their flavor instead of water, and it stays separate rather than claggy.