Tabuly [1]

In addition to having leftover cilantro, tomatoes, and chickpeas from the soup, I also had some leftover flatleaf parsley. Once again the blogless Erica came to the rescue and recommended a recipe for tabouleh. I followed the recipe pretty closely this time, except that I used a dash of salt instead of a pinch. I just squeezed some ReaLemon instead of fresh squeezed lemon juice until it felt like I had the right amount rather than measuring it out (I guessed right). I used three vine ripened tomatoes instead of one large tomato.

It turns out that bulgur wheat is a specialty item. I couldn't find it among the rice and pasta as I would have expected. So if you can't find it there, try looking for the specialty section, which may be small and hard to find. At the A&P that I went to, the specialty section was only about two metres wide. I would not have found it if I didn't ask someone at the store where to find bulgar wheat.

I used the tabouleh to stuff pita to eat with lunch. It was a great alternative to the usual peanut butter and jam or cheese sandwiches that I usually eat. Note that the recipe (as I made it) was rather soggy, so it is not recommended to stuff the pita in advance to eat later.

As usual, I ended up with leftover ingredients. This time it's green onion. I'm sure there's something simple that I can make with it, but I don't usually use green onion, so nothing comes to mind. I've also got a large package of bulgur wheat. I guess I could make tabouleh again. Any other suggestions?

[1] There are many accepted spellings of tabouleh. This is not one of them.