Hummus and tabouli are my favorite sides to serve with Lebanese fare.  Not only are they simple to make, but crazy delicious!  My Mom’s tabouli consists predominantly of bulgar wheat, and most recipes I’ve found are the same, but I noticed when I ordered it at restaurants, it was mostly parsley with a tiny bit of bulgar in it.  Not only is this lower in calories (bonus!), but I actually prefer the taste.    The parsley and lemon make for a very refreshing salad!  Here’s my version of restaurant-style tabouli.

Restaurant-Style Tabouli

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3 bunches parsley, chopped
1/3 cup chopped onion
2 medium tomatoes, diced
1/4 cup fine bulgar wheat
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Mix all ingredients in a bowl, cover, and let sit overnight before serving.  There is no need to cook the bulgar, as it will absorb moisture from the salad and become tender in a few hours.

Makes 6 servings. Per serving: 76 calories; 3 g fat; 12 g carbohydrates; 3.5 g fiber; 3 g protein

Recipe by Veronica Miller

I used red onions in the first picture, and white onions in this one. You can also use green onions, if you prefer.

On a personal note: I’m leaving to visit friends in Texas so this is the last recipe I’ll be posting for a while.  I know I’m not a regular poster anyway, so you guys won’t even miss me!  Nevertheless, I will return later next week with some sweets & savories for you. You’re in for a few treats! :)