One of my most favorite dishes ever is Tabbouleh and I've been making it for years, way before I even arrived in the Middle East. It's just so fresh tasting and very healthy for you.
My version is quite different - it's a cross between couscous and tabbouleh, as I use less parsley than most recipes call for, but I have come to like it prepared this way. I also don't use mint in mine either...
Recipe:
4 small cucumbers, or one large
1 lemon
2 tomatoes
1 large green onion, or two small ones
Large bunch of flat leaf parsley, using only the leaves
1/4 cup of olive oil
1 cup fine bulgar wheat
2 cups hot water
dash of sea salt
dash of black pepper
Rinse parsley and veg - shake or pat dry. Set asisde.
Pour bulgar wheat into a large bowl, add water and allow to thicken for about 20 minutes. While bulgar wheat is cooling, cut a cross into the base of the tomatoes and place in a separate bowl. Pour hot water over the tomates and allow to cool. Once cool, peel skin from tomatoes and cut into quaters. Remove seeds and dice.
Peel cucumbers' skin and dice. Dice green onions. Remove parsley leaves from stems and mince. Cut lemon in half, remove seeds and squeeze into bulgar wheat. Add veg and parsley. Stir to mix. Add olive oil, salt and pepper. Stir again and refrigerate for one hour.
Toast flat or pita breads in oven until crispy. Dish tabbouleh into separate serving dishes. Perfect starter for grilled meats or mediterrean dishes.
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