Healthy Tabouleh Salad
1 cup bulgur wheat*
1 cup boiling water
1/2 teaspoon salt
Juice of 2 fresh lemons
1/4 cup olive oil
1 small clove garlic, finely minced
1/4 cup sliced scallions
2 cups chopped fresh tomatoes
1 1/2 cups chopped cucumbers
1 cup chopped fresh flat-leaf parsley
3/4 cup chopped fresh mint leaves
Salt and fresh ground black pepper to taste
Place the bulgur wheat in a large bowl and add the boiling water. Let it sit for 30 minutes or until all of the water is absorbed. Let cool completely.
While the bulgur is soaking, whisk together the lemon juice and olive oil in a small bowl. Add in the minced garlic and set aside.
When the bulgur is ready, add the scallions, tomatoes, cucumbers, parsley, and fresh mint. Top with the dressing and toss. Season with salt and pepper, to taste. Chill for 1 hour. Serve with lemon wedges and garnish with fresh mint leaves. Salad will keep for 2 days.
Note: You can add a can of drained chickpeas if you want to add more protein. You can also substitute quinoa for the bulgur wheat to make the salad gluten-free.
*Bulgur wheat is available in the rice and grains section of your supermarket.