Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)

Ingredients

8 serv.

finely minced fresh parsley (1 large bunch)7 cups
finely minced tomatoes1 1⁄3 cups
finely minced red onions3 -4 tablespoons
bulgur↗1 1⁄2 - 2 tablespoons
fresh lemon juice↗1⁄2 cup
olive oil (optional)↗2 tablespoons
garlic clove, finely minced (optional)↗1⁄2 - 1
salt↗1 1⁄2 teaspoons
pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Parsley, tomatoes and onions must be finely minced.
2
Combine the parsley, tomatoes, and onions.
3
Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
4
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
5
Add the lemon mixture to the salad, mix and refrigerate till serving.
6
Tabbouleh should be eaten within two days.

Source: food.com

Original recipe ↗

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