Tabouli Salad

My mom use to make us tabouli or (tabbouleh) salad all the time in the summer. The fresh vegetables and herbs make it completely mouthwatering while providing a high protein and low calorie meal. Tabouli is super easy and quick so it is a perfect side dish (or main meal) for a busy bee. I made this as an accompaniment to a leftover roast chicken Greek pita sandwich.
Pitas: Pita , chicken, spinach, tomatoes, peppers, cucumber, hummus and a Greek yogurt sauce

1 C Bulgar (I purchase mine in the bulk food section at Whole Foods)
1 container of grape tomatoes, quartered
½ English cucumber, chopped
1 C Scallions, chopped
1 C Parsley, chopped
2 tbs Mint, chopped
1 lemon, juiced
3 tbs EVOO
S&P
* 1 C Feta, crumbled (optional)
* shredded romaine lettuce (optional)

Mix Bulgar with 2 C boiling water, cover tightly and let it sit for 30 minutes. While the Bulgar cooks you can cut your veggies and herbs. Strain the Bulgar using a mesh sieve making sure to get most of the moisture out of the grain. Mix the Bulgar, veggies, herbs in a bowl. In another small bowl, whisk together the lemon, EVOO, S&P. Incorporate it into the grain mixture and serve. You can also add the crumbled feta and lettuce to the mix or you can top a bed of lettuce with the grain and then cheese.