Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

I love a lemony tabouleh, and to be exact and get a perfect amount of lemon for my taste, I use just above 1/2 and under 3/4 cup of squeezed and strained lemon juice and keep some extra on hand to add more to taste at the end. But 1/2+–3/4 is about the perfect amount for me, as lemons come in wildly different sizes and give unreliable amounts of juice. It's best to have a measurement instead of number of lemons. I have made tabouli far too tangy and not near lemony enough, before I pinned down a cup amount, for this. I also use about 1/4 a teaspoon of black pepper, as I like a good deal of pepper, instead of 1/8. Before adding the greens, I put the tomatoes on top of the bulgur, add the lemon, olive oil, recipe amount of salt, and pepper, gently mix the tomatoes and bulgur, and let it sit and soak for about 30-60 minutes before adding the parsley and green onions. This way the bulgur and tomatoes absorb those flavors before the greens are added. For the parsley, it doesn't do bad in a food processor. It's a bit more wet than hand-chopping, so I do it first and let it sit and dry some while I do the rest of the recipe. As personal preference, I add a good amount of coarse sea salt to taste, at the end. I usually cover the top of the mixture with sprinkled coarse sea salt, mix, and repeat about 3-4 times. If I'm going to eat some soon, I chill the bowl of it in the freezer for about 2 hours (not long enough to freeze), to have a cool tabouli. This recipe also goes excellent with feta cheese. I buy a block of feta with peppercorns in it from a nearby grocery store that stocks a wide cheese selection, and I cut it into cheese cubes for serving on top of the tabouleh. The rich, creamy, cheesy taste of feta goes perfect with the lemony, salty, peppery flavor of this recipe. At risk of becoming mundane, I strongly suggest to anyone to vinegar wash their produce (the tomatoes, parsley, and green onions, in this case). I use one part white vinegar to ten parts filtered water, so .75 cups vinegar to 7.5 cups water. I soak veggies at least 10 minutes, or about 7 minutes per side. I then rinse generously with filtered water in a strainer. This will provide one with extremely-fresh-tasting produce and dishes. It's shocking how many people only rinse with water. Water is not sufficient to strip the veggies of the pesticides. Another tip with keeping your green onions fresh is you want to regularly put the green ends in fresh (filtered and not reused) water. Watering the white ends doesn't help, just the green ends (upside down in a glass). I have also experienced reusing the same water repeatedly for the onions makes them lose their deep green color much, much faster, fading out. Clean water each time preserves the green color longer. Not sure why. I have also read it said that finely-chopped ingredients is the key to the perfect tabouli. I couldn't agree more. Very thin slices of green onion and very finely-diced tomatoes is key, meaning you need a decent cutting knife, particularly for the tomatoes.

I make tabbouleh all the time, love the olive oil/lemon flavor. I like to use halved cherry tomatoes instead of diced whole ones. It looks pretty and the salad doesn't get watery.

Quinoa instead of bourghul.

To make it gluten-free, I'd use quinoa instead of bulgur (and boiled in veg stock instead of just water to make it tastier).

cut out parsley stems.