It is a bit time consuming and unfortunately it doesn't make much either. I increased the recipe a bit, because it just erks me that I will spend 30 minute making this salad and it's gone in two. This is based off of his mom's recipe, which may I remind you, and he is extremely emphatic on this point, is the REAL way to make tabouli.
You should see how my husband's hair stands on end when we walk into a Middle-Eastern store or restaurant or any restaurant for that matter, and they have what they claim to be tabouli and it's mostly Bulgar wheat with a touch of parsley. Oh my! And don't even think of adding garbanzo beans or garlic or any other extra ingredient. You've lost him right there. Tabouli could be the scale on which he rates authenticity. I guess this could be a good gauge on which to rate potential friends or maybe politicians. "Quick question before we go any further in this campaign (or friendship). What is the ratio of parsley to Bulgar wheat in tabouli?" Politician, hesitates and then without even answering, Sammy blurts, "Wrong!" Well, just count him out, off the ballot and not even the hope of a swinging chad could save him or her. Is that a true representation of Sammy? No, but is it that important? YES. The right answer would be tons of parsley to a tiny bit of Bulgar wheat. Also, the salad must be JUICY. Very, very important.
prep time: 45 minutes cook time: none serves: 4 normal people servings or 1, if you're Sammy
3 bunches curly parsley, flat leaf is fine, but this is what his mom uses
2 green onions, finely chopped
2 tomatoes, finely chopped
juice of 1 and 1/4 lemons
1/3 c. Bulgar wheat (cracked wheat)
1/3 c. olive oil
salt and pepper
Wash, rinse and thoroughly dry your parsley. Mix lemon juice and wheat together to soften the wheat. Let it stand 30 minutes, while you prep the rest of the salad.
In your food processor, or by hand, chop the parsley very finely. Not in the food processor, chop your tomatoes and green onions. Mix together, wheat, lemon juice, parsley, tomato and green onion with oil, salt and pepper.
Now, I will say, this is just a guideline. If you like yours more tangy, increase the lemon juice, more oil if you like it wetter etc. Sammy tastes the salad at least twice before we get it right. Happy Tabouli-ing!