Winter Tabbouleh Salad

This winter tabbouleh salad is a seasonally-appropriate adaptation of this
Mediterranean traditional staple dish. I make this in the fall and winter when
the usual produce ingredients aren't available (yeah, you can buy them, but they
aren't local or very good).

Instead of the tomatoes and cucumbers, we use crunchy cabbage and radishes,
along with generous amounts of parsley, lemon, and bulghur wheat. It's a
brightly-flavored vegan side dish or light lunch that does not taste like
"health food"... though it is packed with vitamins and fiber!

 This recipe makes a big batch, so if you aren't feeding a crowd, or making your
lunches for the week, you can scale it back or cut it in half- the procedure is
the same.