Tabbouleh - repost for the Healthy Cooking Event

I have been encouraged to enter the Healthy Cooking event with my tabbouleh recipe so I am reposting it. This recipe is tremendously healthy. It uses whole grain bulgur, olive oil (that's a good fat), fresh local tomatoes and cucumbers, and a small amount of salt. If you've yet to discover the goodness of whole grains, give this a try. It's high in fiber, which keeps your blood sugar steady and keeps you full. Tomatoes also have lots of vitamins and nutrients, including lycopene which has been shown to reduce the risk of cardiovascular disease. This recipe has around 180 calories per serving and keeps very well in the refrigerator. I ate all of mine within a week though!

I made a platter that included the tabbouleh and some hummus and my husband and I shared it for lunch (hummus recipe here). It was really tasty!

My first tabbouleh
Makes an ungodly amount (we're talking party size)
Ingredients:
2 cups bulgur wheat
3 cups of curly parsley
1/4 cup mint
1/4 cup minced onion
2 medium tomatoes seeded and diced
3 tbsp lemon juice (again the plastic lemon is what I had on hand)
4 tbsp olive oil
1/4 tsp ground cumin powder
1/4 tsp ground black pepper
1 tsp salt

Instructions:
Presoak the bulgur for 60 minutes in 2 cups of HOT water. Pulse parsley and mint in food processer until finely chopped. Drain out any excess water from bulgur and combine all ingredients in large bowl. Chill at least 20 minutes prior to serving.I ate this for lunch the next day and it was fabulous. It gets tastier with age!