I have no idea how to actually spell tabouli, so I tend to stick with spelling it the simplest way for me. I use to love making this with the Near East box of it, which includes the spice pack and all I had to do was add tomato, cucumber, and feta. Then one day, I couldn’t find it anymore! I checked multiple grocery stores across three states (I didn’t travel specifically for the tabouli, I just happened to remember to look for it a lot) and I could not find a trace of it! The brand is still around, but not the box of tabouli! I use to make a batch every week, and put a little in a tortilla every day for my lunch, so how was I suppose to live without it?
1 cup bulgar wheat
1/2 cup fresh parsley, finely chopped
1/2 tsp salt
In a medium sized bowl mix bulgar wheat, parsley, garlic powder, salt and pepper. Add boiling water and stir. Cover and let sit for a half hour in the fridge.
Add olive oil and lemon juice to wheat mixture. Stir and add tomatoes and cucumber. Crumble feta into the bowl, mix, and taste. Adjust seasonings to fit your preferences.
Let cool in refrigerator for at least a half hour before eating. Can be kept in a sealed container in the refrigerator for at least a week.