Tabouli is an ideal salad at any time of year. It is about as simple to make most salads. You soak 2 cups of bulgur wheat in a two-to-one ratio with 4 cups of water. The other key component is parsley. This is the point on which regional wars are fought–how much parsley to add. Some Lebanese recipes call for so much parsley, one can barely see the bulgur.
Other extremes go the other direction. The reality is you should add as much parsley as tastes good to you–anywhere from 1/4 cup to 2 cups of lemon juice. I prefer a full cup of lemon juice, so I will show the recipe that way. Also, one can vary the spices to tastes. Razi replaces the cumin with oregano for some odd reason that has yet to be explained by anthropologists. Tabouli is a meal unto itself.
Notes:
1. Each cup absorbs 2 cups of water. With veggies, expands to 8 cups.
2. Nutrition: Excellent source of whole grain.