For Tabouleh, I recommend adjusting quantities to what you prefer but make it mainly parsley. Here is what I do…
1 bag Parsley – chopped fairly fine
Handful of cherry tomatoes – chopped small
1 clove garlic – minced fine
1/2 cup – 3/4 cup of cooked bulger
Juice from 1/2 lemon
Salt & pepper – to taste
Combine all ingredients and adjust the oil/lemon/salt & pepper to taste. Stores well for several days too. Great served with naan bread & hummus. Also lovely as a little side salad, in a wrap or on toasted bread.