Ingredients:
1/2 cup bulgar, measured dry
1 bunch of curly parsley leaves, minced
3 green onions, chopped to 1/8-1/4 inch thickness
1 cup chopped fresh tomato
1 peeled chopped large cucumber without seeds
1/2 cup of lemon juice (fresh squeezed is best)
salt and pepper
Add 1-2 Tablespoon of fresh mint, minced (optional)
Add 1 cup tofu cubes (optional for protein)

Method:
Boil 1 cup of water. Pour boiled water over 1/2 cup bulgar and allow it to sit for 10 minutes. Meanwhile, chop parsley, green onions, tomato, and cucumber. Combine vegetables with 1/2 cup of lemon juice, stir in the bulgar, and add salt and pepper to taste. Add mint and/or tofu if you wish. Serve tabouleh with pita bread, corn chips, or raw bell peppers, or as a salad alone. Find a hummus recipe to go with this.

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