Like her Greek salad, tabouleh is one of my mother's summertime staples. Light, lemony, with plenty of crunch, this makes a fine meal on its own, or topped with some tzatziki.
2c coarse bulgur (not fine-grained!)
2c water
.5 purple onion, chopped fine
2 field-ripe tomatoes, seeded and diced
2 bunches of parsley
juice of 1 lemon
1/3c olive oil
salt
Mix the bulgur with the water and wait for it to absorb. Do not refrigerate.
Once the bulgur has swelled, add all other ingredients, and toss until all are equally distributed.
Wait for the flavors mesh (at least one hour), and dig in!
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