1 ½ cups boiling water
1 cup bulgur
1/3-1/2 cup fresh lemon juice
1-3 cups chopped fresh parsley
4 scallions, chopped
3 tomatoes, diced
1 cup drained cooked chickpeas
Salt and ground black pepper to taste
Chopped fresh mint to taste (optional)
In a large bowl, pour the boiling water over the bulgur. Cover tightly and set aside for 20-30 minutes.
Meanwhile, in a separate bowl, stir together 1/3 cup of lemon juice and the garlic, parsley, scallions, tomatoes, and chickpeas. When the bulgur has absorbed the water and softened, stir it with a fork to fluff the grains. Toss the lemon-vegetable mixture with the bulgur, and add the salt and pepper and mint, if you like, to taste. Tabouli tastes best after sitting refrigerated or at room temperature for ½ hour to 2 hours so the flavors blend thoroughly. Add more lemon juice to taste before serving.