This is not only a family favorite (yes, it's kid friendly), but it is always a hit at friends/family gatherings, so now I am sharing the recipe for all. It's just a twist on the traditional tabouli you'll find at lebanese restaurants.
1 C boiling water
1 C Bulgur wheat
1 C minced, fresh parsley
1 C minced, fresh mint
1/2 C finely chopped red onion
3 tomatoes, chopped
2 cucumbers, diced
3 T Olive oil
3 T fresh lemon juice
2 C baby spinach (any greens will work)
1/2 C feta (omit, for the vegan kids)
1/3 C Kalamata olives, chopped
Add the water to the wheat (different styles of wheat, bulgur, cracked, etc. have different needs, so consult the package, just in case) and let it sit for 20 minutes. Add the herbs, veggies, olives, oil and lemon juice. Chill for (at least) 1-2 hours. Toss with the crumbled cheese and serve. Enjoy!
Note: There are various opinions about bulgur vs. cracked wheat. They both work in this recipe, but in my experience they are not identical. I prefer bulgur here. (And i usually go for fine or medium grain, rather than coarse.)
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