Tabbouli salad is a great addition to any summer meal (or really any meal if you ask me). It has awesome tangy flavors and is packed with good for you things like tomatoes, cucumbers and bulgur wheat.

I love bulgur wheat because it is one of those grains that just takes a wee bit of time to prepare. It comes from whole wheatberries that are cracked and pre-cooked so all you have to do is pour boiling water over the little kernels and let sit for about 20-30 minutes and then drain. Like most grains, its a 2:1 ratio of water to bulgur.

Here’s my recipe for tabbouli – I hope you enjoy it as much as I do!

1 cup raw bulgur wheat – cooked and cooled according to the instructions above
1 medium tomato, diced
1/2 hothouse cucumber, diced
2 scallions, green parts only, chopped
1 large bunch italian flat leaf parsley, minced
1 Tablespoon Extra Virgin Olive Oil
Juice from 1 and 1/2 fresh lemons

Mix all of these ingredients together and you have a glorious summery salad to enjoy!

Recipe Source: Becky’s Healthy Kitchen Original

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