Tabbouleh [tuh–boo-luh] is a traditional Levantine cold salad of bulgur, parsley, mint, tomatoes, scallions, lemon juice and olive oil. Already more nutritious than rice or couscous, sprouting the bulgur beforehand adds additional enzymes, vitamins and minerals and makes it easier to digest. In fact, sprouting changes the food from an acid to an alkaline base, allowing many wheat-intolerant individuals to reintroduce grains into their diet.
Rinse untoasted, organic bulgur in cool, filtered water several times a day until 1/8 inch sprouts appear, about 3 days.
Soak bulgur in warm water for 15 minutes, then rinse and allow to dry in a strainer,
Combine bulgur with chopped fresh parsley and mint, thinly sliced scallions, chopped tomatoes, fresh lemon juice, olive oil, sea salt and black pepper. Refrigerate at least 2 hours before serving.