1/2 cup bulgur wheat (crushed wheat)
1 cup water
1 1/2 mini cucumbers, chopped (You can substitute regular or English cucumbers, about 1 cup)
2 medium tomatoes, chopped and drained
2 bunches flat-leaf parsley, leaves only, finely chopped, about 1 – 1 1/2 cups
1/2 yellow, orange or green bell pepper, chopped
1-2 green onions, minced
1/2 teaspoon minced garlic
1/2 – 3/4 cup olive oil
1/2 cup fresh lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup fresh mint, chopped
1 1/2 cups shredded smoked salmon, optional

Combine the bulgur and water in a small saucepan.  Bring to a boil, remove from the heat, cover and let stand until the water is absorbed and the bulgur is tender, about 30 minutes.  If any water remains, drain in a fine- mesh sieve.  Transfer to a larger bowl and let cool completely.

Add the parsley, mint, tomatoes, cucumber, bell pepper, and green onions to the bulgur.  Combine the lemon juice, olive oil, salt, garlic, and pepper in a small bowl and whisk until well blended. 

Add the dressing to the salad and toss.  Add in the smoked salmon if using.  Taste for seasoning; adjust.

Serve in pita pockets that have been spread on the inside with prepared hummus (I used Sabra.)  and lined with leaf lettuce.  Spoon in tabbouleh salad and garnish with additional tomato and cucumber slices, if desired.

Adapted from The Food of Our People, Annunciation Greek Orthodox Church, Little Rock, AR and Eating Well

These are my boots from Country Outfitter that I received as a participant in the Arkansas Women Bloggers Conference last weekend.  Due to the generosity of Country Outfitter,  I will be giving away a gift certificate good for another pair during the month of September.  Keep checking back for your chance to enter.