This is another one of my trial and error recipes. I have tired a lot of different ones for Tabouli or Tabbouleh.
The spelling really depends in which Middle Eastern country you are. I find the preparation I use makes for the most tender bulgur wheat. It does take 2 days, so think ahead. Process the bulgur the first and prep the veggies on the second day. During the summer I make this once or twice a week. It is so good. A couple of reasons why I like it so much is that it is packed with fiber and consists of such good fresh veggies. So I hope you try this and I hope you like it as much as I do.
1 pound Bulgur Wheat #2, cracked medium coarse
1 pound Roma Tomatoes, dice very fine
1 cup Oil, your choice (I use 1/4 cup Extra Virgin Olive and 3/4 cup Extra Light Olive Oil)
4 bunches Green Onions, cut very fine
1 bunch Parsley, curly or flat leaf, sliced very fine (I only use the leaves and the tender stems and save the rest for veggie stock)
1/2 cup Lemon Juice
1 tablespoon Seasoned Salt
2 tablespoons Garlic Powder
1/2 teaspoon fresh ground Black Pepper
3/4 tablespoon Kosher Salt
1/2 Cucumber, grated with skin on
1/4 teaspoon Hot Sauce
Put the bulgur wheat in a large storage container. Cover with at least 2 inches of water, cover and place in fridge overnight.
The next day strain out any liquid that has not been absorbed by the bulgur. And finish by pressing out by hand. Prep all of the veggies. Combine all ingredients in a very large bowl. Adjust seasonings of salt, pepper, garlic and lemon to your taste. Cover and chill for at least 3 hours. Enjoy!