T.G.I.Food :Tabbouleh

Growing up tabbouleh was one of my most favorite treats.  It was that dish that was the first to go.  {Actually, every party I go to salad is usually the first to go. You'd think the opposite right?}.  During the school year, I'm usually looking for meals that I can throw in my slow cooker.  I love cooking, but sadly school gets in the way a lot.

I've spotted tabbouleh around the blogmosphere  lately so I decided to make some.  I'd share my recipe with you but I'm an eye-baller so I don't really have one.   I can tell you ingredients, but proportions are a different story.

I think this recipe looks about right.

Oh, and I have a confession to make....I didn't hand chop the parsley or onions...I used a food processor to speed  up the process

*hangs head in shame*

But I did hand chop the tomatoes

:)

Oh, and did I mention it's healthy?

Yep!

Update: Bulgur is also known as cracked wheat.  I usually get it from the local Arabic food store, but I'm pretty sure I've seen it in the international section in Kroger.  Just make sure you get fine (#1) bulgur.
Also, I use red onions, because I like the color. Regular yellow/white onions work just as well!