Either way, it’s a Mediterranean dish made with bulgur wheat. When I don’t have bulgur wheat on hand, I buy the Near East Tabouleh grain mix. It comes with a season packet of dried parsley, onion, salt, garlic, molasses, honey, and black pepper. It very easy to prepare – pour the contents into a saucepan, boil some water (I usually use my hot water pot to boil the water), pour one cup of water into the saucepan, cover, and let sit for about five minutes.

I let the bulgur wheat cool off for a while before I put all the other ingredients in. While the bulgur wheat is cooling, you can dice cucumber, tomato, red onion, and red bell pepper. For the servings, I dice 1/2 cucumber, 1 tomato or 10 cherry tomatoes, 1/2 red onion, and 1/4 red bell pepper. Prep the juice from 1/2 a lemon, 1/4 lime, and 2 tablespoons of olive oil. Combine all the ingredients in a large bowl and mix well. Add salt and pepper to taste.