Tabbouli, originally from Lebanon, tabbouleh has become one of the most popular salads in the Middle East. In the Arab world, it is usually served as part of the mezze (appetizer) and is served with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish. This dish is very filling and full of fiber due to the bulgur that is used. Ingredients 2 large tomatoes or 2 Cups Diced tomatoes 1 cup chopped green onion 4 cups chopped parsley flat leaf 1 cup yellow onion chopped 5-8 leaves fresh mint 1/4 cup bulgar 1 tsp dry mint 1 tsp salt 1/2 Cup lemon juice 1/2 Cup Extra Virgin Olive Oil 1/2 tsp cayenne pepper Directions Rinse bulgar in a bowl and poor off excess water, let sit for 10 minutes. Rinse and finely chop parsley and fresh mint leaves and place in a bowl. Add chopped tomato, green onion, yellow onion, and soaked bulgar and combine with parsley. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow bulgar to absorb some of the dressing. Serve with chicken or meat or by it's self. Also, can be served in individual leaves of lettuce as an appetizer.