Tabouleh

I'm on a Greek food kick right now. I remember my gram getting on different kicks and making the same dish over and over again until she mastered it. Well it's true - the apple doesn't fall far from the tree. I made this middle Eastern salad for work today and thought I'd share it with my blogging pals.

I used Hodgson Mill Bulgur Wheat w/Soy - got it Shop & Save in the hot cereal section. But here's the jist of the recipe (which I altered a bit from the box anyways)

1-1/2 cups bulgur wheat
1-1/2 cups boiling water (I'd use more like 2 - should be covered)
Cover wheat with water and let sit at least 2 hours or overnight - i just put it in the fridge.

1 bunch parsley (I ended up using close to 2 of the curly type)
1 green pepper
1 cuke (I seeded it)
3 tomatoes, seeded (I used 6 Romas)
Onions - 1/2 cup or so, red is nice if you have it, or green onions

Chop all vegetables very fine. Drain any excess water from wheat and mix in vegetables. Mix together 1/2 cup oil (I used olive), 1/2 cup fresh lemon juice and 1 tsp salt (I used 2 of kosher salt). Pour dressing over salad and let chill for 2 hours.

It's easy to make but you have to allow time for the soaking and chilling! It's wonderful with homemade hummus! And in case you're wondering, the above picture is a record-breaking dish of tabouleh at some Greek food festival!