What makes this tabouleh recipe different from any "Americanized" version is the parsley to bulghur ratio. Traditionally, the parsley is the dominant flavor with the bulghur wheat acting as a background note. My husband's version in bursting with fresh Italian parsley, mint, and late-summer tomatoes. The classic way to serve this dish is with Romaine lettuce leaves, which act as a scoop, but fresh pita bread is wonderful, too.
HADDAD FAMILY TABOULEH
3 cups finely chopped flat-leaf (Italian) parsley (about 2 large bunches)
1/4 cup finely chopped mint
3 finely chopped scallions (white and green parts)
2 medium-sized tomatoes, chopped into small cubes
1/2 cup bulghur wheat
1/4 cup freshly squeezed lemon juice (about 2 large lemons)
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
Romaine lettuce leaves, for serving (optional)
Prepare the bulghur: pour the bulghur in a bowl and cover with hot water. Let soak for at least 10 minutes.
In a separate large bowl, combine the parsley, mint, scallions, and tomatoes. Mix well. Add the lemon juice and olive oil. Toss and add 1/4 cup of the bulghur. Mix and taste; you might want to add the remaining bulghur or you make like it as is. Season to taste with salt and pepper.
Note: Be sure to thoroughly wash and dry the herbs before chopping them.