This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.

Ingredients:

• 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
• 1 pound of grape tomatoes, finely chopped
• 1 large shallot finely chopped
• 4 Tbs fresh lemon juice
• 2 large bunches fresh flat leaf parsley finely chopped
• 1/2 cup dried parsley 
• 2 large bunches mint (not peppermint) finely chopped
• 2 Tbs Baharat seasoning (see below)
• 1 Tbsp Sumac (more if you prefer)
• 1/2 cup good olive oil
• freshly ground black pepper (I use a four peppercorn blend)
• Sea salt to taste

Baharat Spice Mix

• 1 tsp black peppercorns
• 1 tsp whole coriander 
• 1 Tbs Cinnamon Chunks (or 1 one small cinnamon stick coarsely chopped)
• 1/2 tsp whole cloves
• 1/2 tsp whole allspice
• 1 bay leaf
• 2 tsp cumin seeds
• 1 tsp green cardamom pods
• 1/2 whole nutmeg grated

To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder).  Add the nutmeg and stir. Keeps for 8-10 weeks

To make Tabbouleh:

Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.