As with any well-loved recipe, there are thousands of different versions of Mediterranean Tabouli. However, through in all its forms classic Tabouli recipes are always a base of bulgar, tossed with fresh herbs and vegetables, and finished with lots of lemon juice. In this, my favorite tabouli recipe, I like a high vegetable and fresh herb to grain ratio. If you chop the vegetables small enough then you have a uniform texture and you get all the flavors in each forkful.
Bulgar (or bulghar) is a whole grain which comes from the wheat family. Tabouli is a great option for a light salad or side dish as it is low in calories and high in fresh vegetables.
Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes.
While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. You want about ~1/2 teaspoon salt and ~1/4 teaspoon pepper but adjust for your tastes. Add dressing to tabouli salad and toss to combine.
I usually make a big batch of this tabouli recipe and eat it for several days.