Pour boiling liquid over the bulgar wheat. Cover and let stand for 30 minutes.
Mix in other ingredients and refrigerate after having achieved room temperatutre.
Add crumbled feta cheese, sliced black olives.
Green onion can be changed for red onions. Peeled, seeded and cubed cucumber can also be added. Some enjoy cubed zuchinni in this mix.
Serve on a bed of Romain lettuce or as a side for lamb michoui or grilled chicken. Spoon into a lettuce lined pita w/ chicken or falafel for a great sandwich.
|180ml bulgar wheat|
|240ml boiling liquid (water/broth)|
|2 chopped tomatoes|
|60ml chopped green onions w/stems|
|240ml fresh parsley|
|60ml fresh chopped mint|
|OR 2 tsp dry mint|
|juice of 2 lemmons|
|120ml 1st cold pressed olive oil|
|chopped garlic to taste|
|1tsp sea salt|
|Bulgar wheat, a good source of carbohydrates and proteins, is made from wheat kernels that have been steamed and dried. After some of the bran is removed the remaining hard-wheat kernels are crushed into small pieces. One half cup contains 114 calories and less than 1/2gram of fat. Bulgar is available in a variety of grain sizes. Choose the finer crushed bulgar for tabbouleh. Because bulgar is pre-cooked it only needs a brief soaking before using.|