What you need:
1/2 cup bulgur wheat
Juice of 1 lemon (appx 6 tbsp)
1 large or 2 medium tomatoes
1 bunch of parsley (I prefer curly leaf)
3 tbsp olive oil (the recipe I go off of uses a 1/2 cup! way too much!)
So you first juice your lemon and use 4 tbsp of that to mix with the bulgur wheat in a small bowl to help it soften. It's supposed to sit for 20-40 minutes.
Next, set that aside and chop up your parsley, tomatoes, and cucumber into pretty small pieces.
Finally, add your bulgur wheat/lemon juice mixture to the salad and mix it up. Tabbouleh is actually better if you let it sit overnight so that the flavors mix and the bulgur wheat is soft. Once it has sat for long enough, enjoy! It's great with falafel (I normally use a boxed mix) and pita bread and hummus, mmm.
Bonus cat picture^.^ I let him watch: )
Let me know if you try it out! I could eat tabbouleh every day, it's so delicious!