Source: dLife

Tabbouleh prepared with cucumber, tomato, onion, and herbs.

Servings

1.75 cup cold water , boiling
0.75 cup Wheat, bulgur, soft white
2 tbsp fresh lemon juice
2 tbsp low sodium teriyaki sauce
1 tbsp olive oil
6 oz medium cucumber , diced (3/4 cup)
0.75 cup chopped tomato , diced
0.5 cup fresh chopped green onion , thinly sliced
0.5 cup chopped parsley , minced (or cilantro)
1 tbsp fresh ginger root , minced
1 medium garlic cloves , minced

1 In a small bowl combine water and bulgur together and cover with plastic wrap. Let stand for 45 minutes or until the bulgur has puffed up, stirring the bulgur occasionally.
2 Using a wire mesh sieve, drain the bulgur and discard the liquid.
3 In a large bowl stir together the bulgur, lemon juice, teriyaki sauce, and oil.
4 Stir in the cucumber, tomato, onions, cilantro, ginger, and garlic until the mixture is well blended, then cover and refrigerate for 4 hours, stirring occasionally. Garnish if desired.