I love tabbouleh but I only love it fresh because of the tomatoes. If it the tomatoes get soft, I don't like it. I tend to avoid it in my falafels because the tomatoes are rarely fresh. So when we got tomatoes, lemon cucumbers, and parsley in our CSA I knew I was making this. One thing when cooking the bulgur wheat, I always use more water than needed and drain the excess off since it is served room temperature. It makes sure the bulgur cooks through since it has to cool anyways. The lemon cucumbers don't need to be peeled since their skin isn't thick like a hothouse cucumber.
|bulgur, onion, tomatoes, lemon cucumbers, tomatoes, parsley, lemon, oil, salt, and optional hot pepper|
|boil your water then add the bulgur|
|turn off the heat and let sit 20 minutes|
|meanwhile, chop your onions and cucumbers|
|fine chop your parsley|
|I added a medium hot red pepper to this batch|
|dice your tomatoes|
|drain your bulgur and let cool|
|mix your veggies and parsley and douse with lemon juice|
|stir in cooled bulgur and a generous amount of olive oil|
|salt and pepper to taste|
|serve with pita, hummus, and greens|
Now to make homemade pita!