Tabouli

(Middle Eastern bulgur and parsley salad)

An easy, refreshing and healthy salad, tabouli is made of bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil. The dish goes by various spellings including tabbouleh, taboule, taboulleh, tabouleh, and tabboulleh.

4 to 6 servings

Bulgur -- 3/4 cup
Water -- 3 cups
Flat-leafed parsley, chopped finely -- 3 bunches
Tomatoes, seeded and chopped -- 2
Scallions, finely chopped -- 4-6
Lemon juice -- 1/2 cup
Salt and pepper -- to taste
Olive oil -- 1/2 cup

Method

Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

Variations

In the Middle East, tabouli is often served with whole Romaine lettuce leaves. A bit of the tabouli is spooned into a leave and then popped into the diner's mouth.
Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial.
One half of a regular onion, minced, can be substituted for the scallions.
Other possible additions: chopped dill, 1/2 teaspoon ground allspice.