In researching the uses for Bulgur wheat, I noticed the variations in spelling,from Bulgar to Bulghur.This is regional and referring to the same product also known as cracked wheat.I wanted to share a summer salad(year round) I've always enjoyed and it just happens to be very healthy also. It goes by different names. I have always called it "Tabouli." It is also called Tabouleh ,Tabbouleh,cracked wheat salad, or Bulgur wheat salad.Variations are found in Lebanon,Saudi Arabia and other countries throughout the region.I have seen prepared "Tabouli" available in grocer's deli section,but if you want to make some at home,try the following recipe:

Put 1 cup of Bulgur(sp) wheat in a bowl.Pour 1 cup of boiling water over it, cover and let set about 15 min.(Some recipes don't even call for the water to be boiled)long enough for liquid to be absorbed. Then toss in 1 1/2 Tbsp. olive oil, 1Tbsp. fresh lemon juice, 1 cup fresh chopped parsley, 1/4 cup mint leaves, 1 large seeded tomato,diced,2 chopped green onions, 1/2 tsp. salt
*Black pepper,cayenne pepper or crushed red pepper may be added according to taste.Garnish with tomato wedges.Cover tightly and refrigerate.
The longer it sits, the more the flavors blend.Individual containers are ideal for work or school lunches ,along with bread sticks,crackers, or pop some in a pita!The taste is very

light and refreshing and just brimming with healthy nutrition.More food facts can be found here.

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