Most of the vegetables are listed as optional because you shouldn't put off making it because you are missing some of the vegetables listed. Just chop and add in whatever vegetables you have so there is more texture and flavors in the Tabbouleh.
1/2 cup coarse bulgur
2 cups cooked wild rice
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 tsp sea salt or kosher salt
1/2 cup finely chopped parsley
2 - 3 Tbsp finely chopped Fresh Mint leaves
1 cup chopped fresh tomatoes (optional)
1 cucumber peeled, cut lengthwise into 4 pieces and then seeds removed, chopped (optional)
1/2 cup hazelnuts briefly toasted in a dry skillet until fragrant and then coarsely chopped
1 red, yellow or orange pepper seeded and chopped (optional)
1/2 cup chopped scallions or baby onions chopped fine
freshly ground black pepper to taste
1/2 cup crumbled feta cheese (optional)
In a heatproof bowl cover the bulgar with 1-1/2 cups boiling water and let it soak, covered with plastic wrap, for 2 hours, or until it is tender. Drain the bulgar in a colander, pressing on it gently to extract the excess liquid.
Prepare the wild rice as directed.
Mix all the ingredients and stir well. Top with feta if using. Either serve immediately or allow the flavors to mellow and blend in the fridge for half an hour first.