Tabbouleh is a vegetarian dish common to many Middle-eastern countries, including Lebanon (where my great grandparents were from). The recipe seems to vary from family to family, or by region - this version is based on my preferred ratio of bulgur to herbs, and is great as a side, or with the addition of your favourite protein, can be an easy prepare-ahead lunch or light dinner.
1½ cups dry bulgur
1 cup chopped parsley
½ cup chopped mint
1 small red onion, finely chopped
2 large tomatoes, finely diced
Juice of half a lemon
2 tablespoons olive oil
Salt and pepper to taste
Rinse bulgur, then transfer to a large bowl. Cover with boiling water, to around 1cm above bulgur, then leave to soak for around 20 minutes until softened.
Drain bulgur, then add other ingredients and stir to combine.
Serve as a side, or add meat, falafel, beans or chickpeas to make a filling salad for lunch or a light dinner.
Serves 3-4 as a side