Something about summer and the abundance of parsley in the garden puts me in the mood for making tabbouleh. When I was pregnant with Charlotte twelve years ago, I craved tabbouleh and would eat it for lunch several times a week. It was the most satisfying lunch eaten with crackers. It still is. Ingredient additions can vary somewhat depending on your personal taste. Here is how I make mine.
1 cup bulgur wheat
1 cup boiling water
1 cucumber, peeled, seeded and diced
1 cup cherry or roma tomatoes, seeded, and diced
1/4 cup thinly sliced green onions
1 cup fresh chopped flat-leaf parsley
1/4 cup fresh chopped mint
1/4 cup fresh lemon juice
3 Tablespoons olive oil
1/4 teaspoon ground allspice
salt and pepper
Pour boiling water over the bulgur wheat in a heat proof bowl. You may wish to add about 1 teaspoon of salt to the wheat at this time. Stir, cover, and allow to sit for about 30 minutes. Your wheat will puff up and absorb the water. Add all the fresh ingredients and toss to mix well. Season to taste with the pepper and any extra salt, then cover and place in the refrigerator. Tabbouleh is better if you wait until the next day and allow the flavors to mingle before eating it.