Thought of making hummus too but I spent so much time on this it'll have to do.
Lemme break down the recipe:
- Parsley, lots of parsley, and lots of leaf pulling if you don't want your tabouleh to be all stems. I used 2 bunches (I know, so precise) and I need to come up with a better way of getting them chopped next time.
- Mint, fresh, chopped, significantly less than the parsley.
- Onion, just one, but it happened to be the most powerful onion I have ever attempted to chop. Coulda just thrown it in a food processor but I was already chopping things so why not. Had to take frequent breaks and wash my face to ensure the tabouleh didn't end up tasting like sadness.
- Tomato, a whole container of the little grape ones, quartered. After I was done making a mess I looked at some online recipes and I probably shoulda used alot more.
- Bulgar wheat, about 1/2cup. You can soak it for hours or cook it for minutes. Of course I cooked it and made a mess as it becomes a hot sticky pile, not unlike steel cut oats.
- Olive oil and lemon juice, 6 tablespoons of each, and a little salt and pepper to taste.
Once I had that mess all mixed together it smelled pretty good. We'll see how well it does as surrogate hummus.