Tabouli:
1 c bulgar wheat, dry
11/2 c water boiling

Put the bulgar in a bowl, cover with water and let stand until tender, at least 20 mins.

Mix together well:
¼ c lemon juice
¼ c olive oil
2 cloves af garlic, minced
1-1 ½ tsp. Salt
black pepper

Add above mixture to the bulgar and refridgerate for about an hour.

Dice 2-3 medium tomatoes
1 c packed parsley, minced
4 scallions, chopped
10-15 mint leaves chopped (this is a key ingredient, don’t leave it out)

30 minutes before serving, mix in the last four ingredients.
Serve cold.

To make your turkey-tabouli wraps just put two teaspoons of tabouli on a slice of deli turkey and roll it up like a burrito!
A serving is 5 slices of turkey and about a ½ c of the tabouli.

241 Calories:

Fat 1 g.
Carbs. 23g.
Fiber 4g.
Sugar 7g.
Protein: 31g.