It's Friday, so I thought I'd have a little fun by posting one of my favorite recipes for tabouleh—a popular Middle Eastern salad made with bulgar, which has a rich, nutty flavor and is known to prevent cancer and reduce the risk of heart disease. It's incredibly simple to prepare and makes a great lunch on-the-go, or an accompaniment to roast lamb, grilled chicken, or fish. I often serve this dish topped with a dollop of plain Greek yogurt.

1 cup bulgar, prepared according to package directions
1 bunch parsley, curly or flat-leaf, roughly chopped
1 large cucumber, chopped
3 medium-sized tomatoes, chopped
1 clove garlic, finely chopped
2 tbsp extra virgin olive oil
Juice of 1 whole lemon
Salt to taste

Prepare the bulgar wheat according to package directions and allow it to cool. Chop the parsley, cucumber, tomato, and garlic and combine in a large bowl. When the bulgar has cooled, combine it in the bowl with the chopped veggies and garlic. Add olive oil, lemon juice, and salt to taste and mix well. Serve at room temperature or chill before serving.

Serves 4-6