This salad offers a healthy helping of whole grains, fresh veggies, and heart-smart olive oil.
Place bulgur wheat in a deep bowl. Pour boiling water into the bowl, cover loosely and set aside for 1 hour.
Drain bulgur wheat. In a large bowl, toss bulgur with parsley, green onion, mint, cucumber, and tomatoes.
Combine lemon juice and olive oil. Pour over tabbouleh, mix well, cover, and refrigerate for 1 hour or until chilled.
If you have any tabbouleh left over, try this great meatless sandwich:Spread a small amount of mayonnaise inside a pita pocket, insert a slice of Swiss or provolone cheese, and fill with tabbouleh. Toast the sandwich in a press or wrap in foil and place on a cookie sheet with a heavy pie plate on top. Bake 5–10 minutes or just until warmed through.