When I did eventually come back around to tabbouleh, I found that if I tweaked the recipe a bit, I liked it a lot more. The classic combination of lemon, parsley and garlic on cracked wheat is good, but it can be so much more. It can be different and inspired. And you don't have to bring the same version over and over to every backyard barbecue between the months of April and October.
My mother loves tabbouleh. And given how healthy it is, it's not such a bad food to love. Except that she made it a lot. As in, after I moved out, I avoided it at all costs. I'd grown up with a tabbouleh overload.