Tabbouleh - Bulgar Wheat Salad

 I regularly make a Bulgar Wheat Salad to take to work for my lunch and rarely use a recipe.  But I liked the sound of a recipe I found at 'What's Cooking America'  I've made a few minor changes to the ingredients, this version didn't have mint in it and I love mint and have loads growing in pots at my patio.  My parsley is a bit sparse (not shown) so I had to buy that.

Tabbouleh - Bulgar Wheat Salad

1 cup  bulgur wheat
2 cups water
1 tablespoon extra-virgin olive oil
1/2 cup chopped fresh parsley 

2 tbsp chopped fresh mint 

 1 red pepper, seeded and chopped
1/2 cup walnuts, chopped
2 tablespoons finely chopped spring onion
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly-ground black pepper to taste

Put bulgar wheat in a deep bowl. Bring water to a boil, pour it over the bulgar and let it stand for an hour. Drain bulgar well and return it to the bowl. Add olive oil, olives, parsley, basil, red pepper,  walnuts, spring onion, lemon juice, salt, and pepper; mix lightly. Cover and refrigerate 2 to 3 hours or overnight. 

I'm entering this  salad for the June 'No Crouton's Required' - Leafless Salads.  No Croutons Required is a challenge run by Jacqueline at Tinned Tomatoes and Lisa at Lisa's Kitchen  I'm hoping that parsley and mint count as herbs rather than 'leaves'!!!

I'm also entering the salad for Karen's Herbs on Saturday challenge at Lavender and Lovage.

I can really recommend this salad. It keeps well in a sealed container in the fridge for a couple of days, so you can make it ahead and make plenty, have it several times or, like me, take some to work for your lunch.