Growing up, there wasn’t a BBQ, Party or event that mama was cooking for where she didn’t serve Tabbouleh. this is as traditional and authentic as it gets. In the 35 years I have been eating it, it hasn’t changed a because its just perfect… and so reassuring.
an absolutely huge bunch of parsley
2 small peeled cucumbers
3 plump on-vine tomatoes
4 spring onions
1/3 cup of bulghar wheat
4 tbsp extra virgin olive oil
juice of half a lemon
salt & pepper
soak the bulghar wheat in 1 litre of water
wash and very finely chop the parsley (this can be pulsed in a food processor), cucumber, tomatoes an spring onions. after 30 minutes, drain the bulghar well and add it to the rest of the salad.
add the lemon, oil, salt and a crack of pepper. its up to your own taste, but I recommend a good amount of salt. If you want to make this ahead of time, you can keep it in the fridge but don’t dress it until just before you eat.