The first time I had tabbouleh was when an Armenian friend of mine brought my friends and I some from her husband's restaurant. I had never had anything like it before. She tells me that good tabbouleh should leave parsley in your teeth. I hope my tabbouleh does her proud.
Now tabbouleh is made with a lot of parsley and chopped mint. I really don't care for the mint and my friend who serves it in her restaurant does not put mint in hers either. So, I think I'm safe. But I will add the mint in the list of ingredients. If you love it, add it.
1/2 cup bulgur wheat (such as Bob's Red Mill)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cups minced flat leaf parsley
1 cup mint (optional)
1/2 cup finely chopped scallions (whites and greens)
4 medium tomatoes, diced
salt and cracked pepper to taste
Soak the bulgur wheat in hot water to cover. Soak for 15-30 minutes. Drain and squeeze out the water. Place the squeezed bulgur wheat in a bowl and add the oil, lemon juice and pepper. Add in the tomatoes, scallions and parsley. Season with salt and pepper to taste.