What's Cooking? - Tabbouleh

My parsley turned into a massive bush this year. Healthy and abundant. Honestly it's the first time I tried growing it. I had no idea it was either so easy to grow, or perfectly suited to my horrible soil conditions. I also have an unbelievable abundance of tomatoes from only 12 plants. I have a tiny garden, so it was quite a shock, and the only reason I planted 12 was that last year we didn't get ANY tomatoes.

I was puzzled at what to do with the parsley, when my daughter reminded me of tabbouleh. There are almost as many variations on the recipe as there are spellings of the Bulgar wheat and tomato Middle Eastern salad.

I'm posting my favorite recipe, but in searching I've found - cracked wheat or quinoa instead of Bulgar wheat - mint instead of parsley or mint AND parsley - and the addition of cucumbers, which makes sense, but I've never tried or seen. I'm sure they are all yummy. Here's my version.

Tabbouleh

1 cup Bulgar Wheat
1 cup water
6 very ripe tomatoes
nice sized clump of fresh parsley (1/2 c chopped)
Chives or Green onions (1/2 c chopped)
1/4 cup olive oil
juice of 1 lemon or equivalent bottled
salt to taste

In a good sized bowl add the Bulgar Wheat. Add one cup boiling water and let sit until cooled. The wheat should be hydrated by the time it is cooled. Cut up the tomatoes in 3/4" to 1/2" cubes and add to wheat. Finely dice the parsley and add, and chop the Green onions and add.

Add the olive oil and lemon and stir gently to mix. Let this sit in the refrigerator for about an hour for the wheat to absorb the rest of the juices. Enjoy!