Tabbouleh is one of those dishes that lends itself towards improvisation, which is both a blessing and a curse. The blessing is that we can feel free to throw it together without a lot of stress and worry, which has resulted in many delicious, creative variations. The curse is that this kind of abandon can lead to the essence of an herb-intense tabbouleh getting lost. My favorite version of tabbouleh straddles tradition and innovation: it's heavy on the traditional herbs but brings the bulgur more forward as well. Here's how I make it!