I kept trying to figure out why today felt like Monday and then I realized that it was our Monday. Mondays are our Saturdays and Tuesdays are our Sundays, which would make today Monday! The boys went to daycare, so I got a ton of work done in the morning. I was tired. I desperately wanted a nap. The only thing better than a nap is what I actually ended up doing which was getting a manicure and pedicure courtesy of (and with!) my friend Emily! Awesome! I have pretty toes and fingers and I got to spend time with a sweet sweet friend.

I made a batch of Tabbouleh this morning and it was a delightful and fresh little snack to munch on throughout the day. You know, in between manicures and pedicures and everything else good in life.

Pour one 5.25-oz. box of taboule mix wheat salad (minus the enclosed spice packet) into a medium bowl. This is the same thing as bulghur wheat, and it measures out to be nearly 1 cup. The brand that is easily found in most grocery stores is called Near East.

Pour 1 1/2 cups of boiling water over top of the bulghur wheat.


1/4 cup extra-virgin olive oil

Juice from 2 lemons

1 teaspoon salt

Cover and let this mixture stand at room temperature for 1 hour.

In the meantime, prepare your veggies and herbs.

Slice the white and light green parts from 1 bunch of green onions.

Peel and chop 1 English seedless cucumber.

Chop 2 medium tomatoes.

Finely chop 1/4 cup fresh mint leaves.

Finely chop 1 cup flat-leaf parsley.

When the bulghur is finished soaking, it will look something like this. It will taste delicious.

Add the prepared veggies and herbs to the bowl.

Mix well. 

Add salt and pepper, to taste.

Cover and chill until ready to serve. Serve with or without crackers. Personally, I prefer a plain ol' fork and diggin' right in.

Crumble feta cheese over the top before serving, if desired.

Happy Monday, er, Wednesday!


This salad is so fresh and yummy and WAY better than the store-bought version.

Contributed by Megan Porta from

Published Aug 1, 2012

Serves: 8-10

Total time: 1 hr, 5 min



  • One 5.25-oz. box taboule mix wheat salad, spice packet removed (this is the same thing as bulghur wheat and measures out just under 1 cup)
  • 1 1/2 cups boiling water
  • 1/4 cup extra-virgin olive oil
  • Juice from 2 lemons
  • 1 teaspoon salt
  • 1 bunch green onions, sliced, white and light green parts only
  • 1 English cucumber, peeled and chopped
  • 3 medium tomatoes, chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 cup flat-leaf parsley, finely chopped
  • Salt and pepper, to taste
  • Crumbled feta cheese, if desired
  1. Pour the taboule mix into a medium bowl, and pour the boiling water over top. Add the olive oil, lemon juice and salt. Cover and let sit at room temperature for 1 hour.
  2. In the meantime, prepare the herbs and vegetables. When the bulghur wheat is finished soaking, add to the bowl the green onions, cucumber, tomatoes, mint, parsley, salt and pepper. Mix well, cover and refrigerate until ready to serve. Sprinkle with feta cheese just before serving, if desired.