My husband and I lived in a Middle Eastern neighborhood in Brooklyn for many years. While there, we fell in love with many of the dishes from the region. Baba Ghanoush, Hummus, Fattoush, Tabbouleh...yum, we loved it all.
In the past, I've always used Mollie Katzen's recipe from the Moosewood Cookbook, and while I do love her recipe too, I like this version as well. I tried this one from Ina Garten's Parties! cookbook a few years ago and I really love it. It's not as traditional as most because tabbouleh typically has very little bulgur wheat, and loads of parsley and mint. In this version the ingredients are more evenly balanced, which makes it a heartier salad. I've adapted it a bit here with only a few minor changes. The recipe will serve eight.

Begin by measuring out a cup of bulgur wheat into a medium bowl. Add a teaspoon of kosher salt. Next, squeeze a 1/4 cup lemon juice into a measuring cup, and add a 1/4 cup olive oil. Add 1 1/2 cups of boiling water to the wheat, along with the oil/lemon mixture and stir. Cover the bowl with a plate, or plastic wrap, and let it sit at room temperature for an hour.

Meanwhile, take some scallions {1 bunch} and chop them. Use the whole scallion...white and dark green parts. Place them in a small mixing bowl. Then mince one bunch of fresh parsley, and one bunch of fresh mint. You should have about 1 cup of each. Add them to the bowl with the chopped scallions.

Next, chop one English cucumber, and add it to the bowl. Lastly, chop 2 cups of cherry tomatoes in half, and add them to the bowl as well.

When the bulgur is done, fluff it with a fork. If there is a little liquid still at the bottom, that is fine. It will help dress the salad. Add all the veggies and herbs to the bulgur, season with some kosher salt and freshly ground black pepper, and mix to combine. Transfer to a serving bowl, and serve. This salad can be served room temperature, or chilled until ready to use. It tastes especially delicious after having some time to sit. Enjoy!
Some other Grain Salad recipes I love - Curried Couscous | Citrus Rice Salad | Bulgur Salad with Wilted Chard & Green Olives | Minted Apricot Couscous | Lentil & Bulgur Salad

Tabbouleh

{printable recipe}
Yields: 8 servings
Adapted from Parties! by Ina Garten

ingredients:
1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1 bunch scallions, minced
1 cup chopped mint leaves
1 cup chopped fresh parsley
1 English cucumber, unpeeled & diced
2 cups cherry tomatoes, halved
1 teaspoon freshly ground black pepper

method:
Put the bulgur wheat in a medium bowl. Pour the boiling water over it, along with the lemon juice, olive oil, and salt. Stir, cover with plastic wrap, and let stand for 1 hour.

Meanwhile, prepare all the other ingredients. When the bulgur is done, fluff with a fork and add in the scallions, mint, parsley, cucumber, and tomato. Season to taste with salt and freshly ground black pepper. Toss to combine and serve.

Note: This salad tastes even better made ahead of time. Let stand for a few hours before serving, if possible.