I love tabouli! It’s a good healthy appetizer for entertaining. Or you can just eat it with a spoon out of a bowl if you’re me.
Here’s my recipe. Note that it doesn’t use cucumbers or tomatoes because I don’t like them. I also go light on the bulgar wheat compared to most recipes.
Soaking the bulgar takes an extra 30 minutes or so up front. But that’s okay because it will take you a while to chop all that parsley.
1/2 cup bulgar wheat
2 cups chopped fresh parsley
1 clove of minced garlic (optional)
onion (2 or 3 green onions if you have them. Otherwise, mince half a small onion.)
Add diced tomatoes and cucumbers here, if you must.
For the dressing:
1/2 cup fresh lemon juice (2 to 3 lemons)
1/2 cup olive oil (add more to taste)
1 tbsp pepper
salt to taste
Soak bulgar in 1/2 cup of very hot water for 30 minutes. Drain the excess water and squeeze dry.
Combine bulgar, parsley, garlic, and onion in a medium bowl.
Mix dressing ingredients together. Taste the dressing and add more stuff if necessary. Stir into parsley mix. If it tastes overdressed that’s probably okay. In the fridge it will meld more and some of the dressing will sink to the bottom of the bowl.
Chill and serve with pita.