Something actually posted to this group 7 years ago:

Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
From: Leila A >
To: rec.food.cooking

Tabbouli

Note: You may make this ahead of time for several hours or
overnight, but Do not add salt or olive oil until just before
serving.

1/2 cup bulghur wheat (fine grind is best, medium works okay)
2 bunches parsley (I prefer flat leaf texture but curly is
fine)
1 bunch green onion
Tomatoes - 2 - 4 cups chopped
Fresh mint. 5 or 6 stalks at least
2 to 3 lemons (to taste!)
Olive oil
Salt
Cucumbers (optional)
Romaine lettuce leaves (garnish & scoopers, optional)
Fresh grape leaves (scoopers - optional)

Soak the bulghur wheat in at least three times its volume of
cold water. Fine grind only needs a half hour of soaking.
Medium grind needs longer. Bulghur wheat has already
been parboiled before cracking or grinding, so it doesn't
need further cooking to be edible in tabbouli. Drain bulghur.

Chop the parsley leaves, green onions, mint, tomatoes and
cucumbers. Some Lebanese add white onion but I find the taste
too harsh. Chop the parsley quite fine, using a knife. I tried
a food processor, just to question my upbringing, and found
that it makes parsley too fine and gloppy. The tomatoes must be
cut up into quite small dice.

Mix veggies and bulghur together. Douse with strained lemon
juice. If you are not ready to serve immediately, then cover
and hold in a cool place. Add salt and olive oil immediately
before serving, not before.

You may garnish with more diced tomatoes and/or diced cucumber,
and stick lettuce or grape leaves around the sides of the
bowl.
Traditionally Lebanese like to use leaves to scoop up the salad,
popping leaf and salad into mouth.