I haven’t always been a fan of tabbouleh, but as I’ve gotten older, I’ve developed a taste for it, and it’s really something I like to eat. It’s  pretty healthy for you as the wheat that makes up the bulk of the dish only has 50 calories per half cup. So, it’s something I can eat a ton of and not feel guilty.

Yesterday, I tried my hand at making my own, and it turned out great! I have a feeling it won’t last long. Even my skeptical husband, who asked me why I was buying bird seed when I put the bulgar wheat in my cart, liked it. This will definitely become a staple in our house. The recipe I used called for parsley, but I forgot to buy some and, really, I think it tastes just fine without it.

Ingredients:
2 cups bulgar wheat
2 cups boiling water
3 green onions (three stalks from the bunch) diced finely
1 box grape tomatoes cut in half
1/2 cup lemon juice
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp salt

Directions:
1. Put bulgar wheat in a bowl and pour boiling water over it. Let sit until water is absorbed (about 1 hour).
2. When bulgar is ready, combine it with all the other ingredients. Stir together and chill in refrigerator for at least an hour.

I end up usually putting garlic salt in my individual bowl of tabbouleh to give it a bit more flavor, but I don’t like to add it to the main bowl in case others don’t want it on theirs.

If you make this, leave a comment and let me know what you think!