Instructions: * Original recipes calls for 3 tablespoons olive oil and 1/4 cup lemon juice, I lowered the olive oil to 2 tablespoons and changed the lemon juice to 4 teaspoons

In medium saucepan, combine bulgur, water and 1/4 teaspoon salt. Bring to boil. Reduce heat; cover and simmer 15 minutes. Let stand 5 minutes.

In large bowl, combine parsley, onions, cucumber and tomato. Stir in bulgur. In small bowl, combine lemon juice, oil, 1/4 teaspoon salt and garlic; pour over bulgur mixture; toss gently to coat. Cover; refrigerate 2 hours or until chilled.

12 (1/2 cup) servings. (Original was for 6 1 cup servings) I used less Oil and lemon juice to cut down the fat content.

NOTES : This fresh-tasting salad is a close cousin to tabbouleh, a Middle Eastern specialty that includes bulgur, cucumber, tomato, mint and parsley. Weve omitted the mint and doubled the garlic in this version of the famous salad

Bulgur is partially cooked cracked wheat. Because there is minimal processing, bulgur is nutritionally on a par with whole wheat. Its packed with dietary fibre, protein, iron, potassium and B vitamins.

Bulgur can be cooked according to package directions, or is sometimes soaked in an equal amount of boiling water for 1/2 to 1 hour.

This is just over the 30% fat content, but feel that you could substitute 1 tablespoon olive oil with either water or chicken broth without changing the taste.

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