Tabbouleh is one of my go to salads especially in the summer.
It is super quick and versatile since you can use just about any veggies/herbs on hand.
This time around I used asparagus, cucumber, tomato, red pepper, and mint.
2c. Bulgher Wheat
3c. Chicken Broth or Stock
Vegetables (steamed Asparagus, Cucumbers, Tomatoes, Peppers, Squash, Zucchini, etc.) chopped
Handful of Fresh Herbs (Mint, Parsley, Cilantro, Lemon Balm, etc.) chopped
Salt & Pepper to taste
Put the bulgher wheat in a heatproof bowl.
Bring the stock to a boil in a saucepan.
Pour hot stock over bulgher wheat and stir.
Place an inverted plate over the bowl and leave for 5 minutes or until the bulgher wheat has soaked up the stock.
Fluff with a fork and stir in veggies and herbs.
Serve room temperature or cold.
This is part of Full Plate Thursday.