Source: dLife

Tabbouleh with tomato, cucumber, and spices.

Servings

0.75 cup wheat, bulgur, dry
1.75 cup cold water , boiling
2 tbsp low sodium teriyaki sauce
2 tbsp fresh lemon juice
1 tbsp olive oil
0.75 cup Cucumber, with o skin, fresh, sliced , seeded
0.75 cup chopped tomato , seeded
0.5 cup fresh chopped green onion
0.5 cup chopped parsley (or 1/2 cup minced cilantro)
1 tbsp fresh ginger root , minced
1 medium garlic cloves , minced

1 In a small bowl combine the bulgur with water, cover with plastic wrap and let it stand for about 45 minutes or until the bulgur becomes puffed. Stir the mixture occasionally, then drain the bulgur in a wire mesh sieve and discard the liquid.
2 In a large bowl combine the bulgur with teriyaki sauce, lemon juice, and oil, then stir in the cucumber, tomato, onions, cilantro, ginger, and garlic until all the vegetables and bulgur mixture are well blended.
3 Cover the mixture and refrigerate for 4 hours making sure to occasionally stir.