Taboule is something I do a LOT of when cook-out season is in full swing. Once my own herb garden starts producing, I go from scratch, but this time of year I grab the boxed Near East Taboule off the shelf. Lemon juice, EVOO, white balsamic vinegar, chopped tomato, onion/scallion, avocado ( the lemon juice/balsamic acid keeps the avocado green and fresh) and I'll add julienne/matchstick carrots, snow peas ( or sugar snaps) and possibly some fresh asparagus cuts.

Taboule is a nice pairing with anything off the grill and a tasty Complex Carb/low glycemic index side dish.

Sorry no recipe, I wing it. If taboule is new to you, try it out the easy way first.

Bulgar wheat ( cracked wheat berries) are easy to find, come in coarse, medium and fine, and it is worth experimenting with different textures to find the right one for your tastes.

Breeze