I make a version of tabbouleh at least once a week for lunch using bulgar wheat which has a slightly bigger grain and I like it better, no quantities I add what looks like "enough" but you want quite a lot of the veg through it.
Soak your grains per instruction and once plumped up, add chopped tomatoes, sliced or chunked cucumber, a few fairly finely sliced spring onions, a good handful or so of chopped mint leaves but you can use dried in the winter, handful of chopped coriander if you have but leave it out if not or if you don't like it, a sprinkle of sumac if you have it but don't worry if not. Season, it will need some salt but I always use the minimum necessary, pour a liberal amount of olive oil over it roughly a few tsps and add the juice of a lemon or lime. Mix well.
I find this better made in advance and allowed to infuse.
