
INGREDIENTS:
1 C medium grain bulgar wheat
¾ C tomato juice
¼ C low sodium vegetable stock
1 ea. fresh lemon juice
2 T olive oil
Generous pinch of salt & cayenne pepper
¼ C red onion, minced
½ C Italian parsley, minced
1 basket grape tomatoes, halved
½ ea. red bell pepper, chopped
1 T ea. fresh mint and dill
¼ # feta
METHOD:
In a large bowl, combine first 5 ingredients. Mix well and taste for salt and pepper. Add all remaining ingredients and combine gently. Cover and refrigerate overnight. To serve, remove tabbouleh from refrigerator and mix gently. Cut feta cheese into cubes and toss with salad. Serve over grilled chicken breast if desired.
Serves 2 with generous leftovers