First and foremost, I’m not going to lie: my mother made this recipe. I was due to have a guest star. I was also due for some sort of break and at long last, I was granted one. SO NOW DIANE DESMARAIS PRESENTS TO YOU… TABOULI.

2 c. bulgur wheat
2 c. hot water (very, very hot)
1 cucumber, diced
2 tomatoes, diced
1 bunch green onions, chopped
1 bunch fresh parsley, chopped (about 2 cups)
1 garlic clove, minced

Dressing:
Juice from 1 lemon
3/4 c. extra virgin olive oil
Salt and pepper to taste

In a large bowl, soak bulgur in hot water until it’s completely absorbed. Once soft, add all ingredients. Whisk together dressing ingredients until combined, then stir into tabouli. Let chill, then serve.

Note for making terrific tabouli: Now, I’m not a huge fan of tabouli so I’m probably the wrong person to ask… but she brought it to a work function and it was a big hit! Mint is also a traditional ingredient in tabouli, so you could definitely add it if you want.