Tabbouleh

1 cup bulgur wheat
1 cup boiling water (maybe a little more, but 1 1/2 cups is too much)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped parsley (1 bunch)
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers)
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Put boiling water and bulgur in a bowl with lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then let stand about 1 hour.
Add everything else, mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154

Foul Mudammas

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/