I never tried tabbouleh when I worked at the vegetarian cafe in college. I don't know why, it was a really popular item on the menu. I found this version when I was poking around one of my cookbooks. I've enjoyed eating it this summer because it's filling without making me feel gross in the summer heat.
(Weight Watchers- 2 points per serving)
1/2 cup lemon juice
1 cup Bulgur
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tomatoes, chopped
1 cup flat-leaf parsley, chopped
1 red onion, chopped
3 scallions (green parts only), sliced
2 garlic cloves, crushed
In a medium saucepan, bring the lemon juice and 1 1/2 cups water to a boil. Stir in the bulgur, oil, salt, and pepper. Remove from hear; cover and let stand until the water is absorbed, about 20-25 minutes.
In a large bowl, combine the tomatoes, parsley, onion, scallions, and garlic. Add the bulgur; toss to combine. Refrigerate, covered for at least 3 hours.
I love this dish because it's easy to make and it will keep a couple of days in an air tight container. It's perfect for Labor Day picnics too. :)