My friend had weekly potlucks and many of them had very specific diets (no dairy, no meat, no fish, vegans, vegetarians, etc). I suppose that financially-detrimental work experience at that vegan company became more than my realization of how gullible I can be around con artists (not exactly uncommon but still....) and became training for foodies with diets I was never able to relate to before. I became really good at making crowd pleaser meals beginning with Americanized tabbouleh. I feel inclined to make that clear because my friend fbed me that my tabbouleh was so unauthentic that it's an entirely new dish. True but then again we're American. So maybe it's American authentic? I uonno...I also don't care.
I got this off of the Food Network from Barefoot Contessa. I know I deviated from the proportions slightly but I'm not exactly sure by how much. The original recipe is all that I can reference and a good template to follow. You can always experiment, deviate, or harness your culinary intuition if you feel fit.
1 cup bulghur wheat (I wanna say I added a little more than specified cuz it seemed like way too much whatever leftover)
1 1/2 cup boiling water
1/4 cup freshly squeezed lemon juice (I used more lemon juice right before serving)
1/4 cup extra virgin olive oil (I used wayyyyyyyyy less)
Salt and pepper to taste
1 cup fresh mint, chopped
1 cup flat leaf parsley, chopped
Persian cucumbers, enough until it appeared colorful and appropriate proportioned aka I don't remember LOL
Same thing for cherry tomatoes, but I cut them in half
Boil water in a pot. Pour in the bulghur wheat. Stir, then leave it to "cook" at room temperature for about 1 hour. Add the mint, parsley, cucumber, tomatoes, salt, and pepper to taste. Mix well. I added a little extra virgin olive oil until the texture seemed appropriate.
Since I was already running ridiculously behind, I transferred this into those clear plastic bags that you use to fill produce at the supermarkets and dashed off. I didn't add lemon until I arrived to the potluck many many hours later and everyone absolutely loved it!
The original recipe also called for scallions but I hate them, so I didn't include them. The order was slightly off, too. You're supposed to add the lemon juice and extra virgin olive oil into the boiling water but that seems weird to me. Water and oil don't mix. Eventually the bulghur wheat will absorb the water but I really had no idea how it would respond to the water and oil, so I chose to leave that task to the end. I also used far less extra virgin olive oil than the recipe called for which I enjoyed, as well as everyone else! Someone even asked me if I had training or cooked professionally. :D