Tabbouleh Salad

This salad is filling and nutritious but has very little fat. All you need is:
- 11⁄2 cups cracked wheat (tabbouleh or bulgur)
- 11⁄2 cups warm water
- 1 bunch scallions, chopped
- 1 jalapeño pepper, cored and minced
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh Italian parsley
- 2 garlic cloves, peeled and minced
- 1 medium red onion, peeled and minced
- Freshly squeezed juice of 3 limes
- 1⁄4 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 tablespoon green Tabasco, or more if needed
- 1 tablespoon fresh green coriander seeds, or ground coriander
- 1⁄2 teaspoon ground cumin
Instructions:
Cracked wheat is a high-fiber, high-nutrient whole grain that American women often overlook. It is a staple in the Eastern Mediterranean. This salad is great cold the next day for lunch and travels well, so you can take it to work with you.
- Place the cracked wheat in a large bowl, and pour the warm water entirely over it. Let sit for 20 minutes.
- Meanwhile, place all the other ingredients in a mixing bowl, and mix well. Taste and adjust the seasonings, adding more salt, pepper, and Tabasco if necessary. Add this mixture to the cracked wheat and thoroughly combine. Serve at room temperature or chilled.