Tabouli Salad Recipe (Tabbouleh)

Soak the bulgur. Start by soaking the bulgar in 4 cups of boiling water (or chicken stock for more flavor). Allow the bulgur to soak for approximately 15-30 minutes, or until softened. Drain through a fine-mesh strainer, pressing the bulgur gently with a paper towel to remove any remaining liquid. Set aside to cool.

Prepare the parsley and mint. Cut the thick stems from each bunch of parsley and mint. Using a sturdy chef's knife, finely chop the remaining smaller stems and leaves into small pieces. As this can be somewhat time-consuming, you may also chop your parsley and mint in a food processor, one bunch at a time. Take care, however, not to over-process as it will turn into a thick paste. Transfer each bunch of minced parsley and mint to a large salad bowl.

Combine the salad ingredients. To the bowl filled with chopped mint and parsley, and the soaked and cooled bulgur, green onions, and chopped tomatoes.

Prepare the "dressing". In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Assemble. Pour the dressing over the salad and mix well to combine. Taste and add additional salt, pepper, or lemon juice, as needed.