Tabbouleh
Tabbouleh is a parsley salad with a little bulghur in it, not the other way around, and the two bunches of parsley here make that clear. The wheat only needs a soak in cold water, since it is already parboiled. Chopping the herbs by knife keeps them fluffy instead of bruised, and holding back the salt and oil until serving keeps everything crisp. Scoop it up with romaine leaves.
Instructions
Put the bulghur in a bowl and cover it with at least three times its volume of cold water. Fine grind needs about half an hour of soaking, and medium grind needs longer. It is already parboiled, so it needs no cooking.
Drain the soaked bulghur well and set it aside.
Chop the parsley leaves, green onions, mint, tomatoes and cucumbers if you are using them. Chop the parsley quite fine with a knife rather than a food processor.
Mix the chopped vegetables and herbs with the bulghur. Squeeze in the lemon juice, straining out any seeds, and toss to coat.
If you are not serving right away, cover the bowl and keep it in a cool place. Do not add the salt or olive oil until just before serving.
Season with salt and olive oil at the table. Garnish with extra diced tomato or cucumber if you like, and tuck romaine or grape leaves around the edge of the bowl to use as scoops.
Make it personal.
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