I usually prefer the red tabouli (Eetch), but every once in a while, I'll throw together a batch of the traditional, especially if I have a surplus of parsley kicking around. As with the red, it's great scooped up with wedges of a nice fresh pita, cucumber chips, as a topping on crackers or pita chips, etc. Sometimes I'll just make a salad and throw a scoop over the top.
For the tomatoes, you can use whatever is available to you, but I prefer to quarter the small grape tomatoes - that way, you get more of the firmer outside, not so much juice and pulp. Same goes for the cucumber - I like using the pickling cucumbers because they are firmer and less seedy. Tabbouleh is all about the parsley and lemon, but some people are more partial to parsley than others, so chop it all and add half to see where it's at, then add more to your liking. If you've got any left, just throw it in a zip-top bag and store it in the freezer for cooking, flavoring broths, etc. down the road.
1 c bulgur wheat (I prefer the fine)
1 1/2 c hot water (many use boiled, but it will absorb either way)
1/4 c olive oil
Juice of 2 lemons
1/2 t each salt and pepper
2 bunches parsley, chopped
1 cup mint, chopped
2 c grape tomatoes, quartered
3 mini cucumbers, diced small
3 scallions, sliced thin
- Pour the hot water over the bulgur, and stir in the olive oil, lemon juice, salt, and pepper, allowing that to soak in while you're chopping your veggies.
- Chop the parsley, mint, tomatoes, and cucumbers, and thin slice the scallions, then add to the bowl with the bulgur - no worries if all the water hasn't been absorbed yet.
- Chill for a while to allow the liquid to finish absorbing and the flavors to blend.