I love tabbouleh, but I prefer a higher proportion of grain to veggies than indicatd in this recipe. Also, I don't see the point of adding enough boiling water that you are required to squeeze out the excess. I use equal parts water to grain and it always turns out well. 1 1/2 cups bulgar to 1 1/2 cups water (plus a bit, if necessary) and up to 3/4 cups fresh, finely minced mint, seems to work for me. Also, I love chick peas, and often have chick peas - marinated in balsamic vinegar, olive oil and cumi - in my fridge. They make a great addition to this side dish. even if they may not be traditional. Only the chick peas, not the marinade, are sprinkled on the tabbouleh. And, if you don't mind me saying so, parsely is king, but don't make it overwhelming, as I find in some delicatessens. When buying bulgur consider looking for the rough cut variety - you will never go back! Such texture... Enjoy
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I love tabbouleh, but I prefer a higher proportion of grain to veggies than indicatd in this...