I'm not sure how many batches of tabouli I've made this summer. Five or six, maybe? I've used more than 2 pounds of bulgur wheat and made plenty of trips to raid my neighbor's mint plant, and my poor parsley plant (which is still alive!) gets frequent haircuts. I don't know why I've been wanting so much tabouli, but I can't get enough of it.
If you want to try making tabouli, this is the time to do it. Pretty soon, tomatoes and cucumbers and parsley and mint will go out of season, which means paying more $$$ for lower-quality produce. Unless you live in the Southern Hemisphere, of course...
I made another trip to the store where I get my whole grains, and I got oat flour, kamut (which I'm excited to try), lots of oats, and vital wheat gluten (the easy way to make seitan). More recipes coming soon!
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