text: Tabouli Wraps | Amanda's Apron
  Mango Pesto →
  Tabouli. Tabouleh. Tabule. It is crazy how many spellings there are to this dish. There are equally as many various forms of ingredients. Feel free to add or subtract any of the veggies.
  This is a Mediterranean classic and can be enjoyed on its own, or put in a wrap or sandwich. Speaking of Mediterranean…this is legit. One of my favorite seasons in life was when I was privileged to live in Israel my last semester of undergrad. This is the real deal folks. It's healthy, light yet filling, vegan, and delicious! I wouldn't steer you wrong!
  Ok, so the recipe. You'll need:
  1 seedless cucumber (or you can take the seeds out yourself)
  1 bunch green onions, chopped (about 8 stalks)
  And I used whole wheat wraps to wrap it all up!
  Look at this beautiful spearmint plant! I bought this little guy from Whole Foods Market that day.
  First, bring the water almost to a boil. Let it sit for about a minute to slightly cool, then add the bulgur to the water. It should sit about 30 minutes so all the water is completely absorbed.
  Meanwhile, chop all your veggies and herbs, and combine together in a large salad bowl. (The cucumber went into fine bits after the picture was taken.)
  To ensure the salt and pepper is distributed evenly, combine the last four ingredients in a separate bowl. Once the wheat is ready, add to the veggie-herb bowl. Add the liquid mixture and stir well. This lovely salad can be served chilled or at room temperature. This makes A LOT – about 12 servings, so scale it down if it's a recipe for one or two people.
  To give our wraps some kick, we covered them in hummus. Forgive the mess…when you're hungry, you're hungry.