Cilantro Tabouli

If you enjoy greek inspired dishes and are looking for a new twist on the tabouli salad, than this is a great one to try! Rather than using mint, this recipe uses fresh cilantro! Enjoy this healthy salad on top of a romaine salad with feta cheese, cucumbers or in a pita wrap with grilled chicken or tofu.

The hardest ingredient to find was the bulgar wheat. I found it at the Whole Foods store and I was able to measure out the exact amount needed as it was in their binds.

Ingredients:

- 2 1/4 cups waters

- 1 cup bulgar wheat

- 2 tomatoes, seeded and finely chopped

- 2 green onions, slicked into thin slivers

- 3/4 cup chopped cilantro

- 2 cloves garlic, minced

- 2 lemons, juiced

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- 1/2 teaspoon pepper

- salt to taste

Instructions:

1. Bring water to boil in a sauce pan. Turn off the heat and stir in the bulgar wheat. Cover and let sit for 30 minutes.

2. Place the bulgar wheat in a salad bowl and lightly toss with all ingredients.

3. Refrigerate the salad for at least 3 hours to allow the flavors to blend. Serve cold.