Bulgar wheat, mountains of fresh parsley and mint, tomato, cucumber, lemon, and olive oil. The Lebanese salad that must have more herb than grain.
Pour boiling water over bulgar (1:1 ratio). Cover 15 minutes until absorbed. Fluff and cool completely. Bulgar should be a minor supporting character, not the star.
Remove parsley and mint stems completely. Chop leaves very finely — almost to a powder. The herb texture is foundational to authentic tabbouleh.
Mix herbs, vegetables, and bulgar. Dress generously with lemon juice and olive oil. Season with salt. Taste — it should be acidic, herby, and bright.
Allow 30 minutes for the dressing to penetrate. The tomatoes will release juice that becomes part of the dressing. This waiting is mandatory.