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Tabbouleh
2 cups Bulgar (presoak for at least an hour – just put it in a bowl and pour a cup of water for every cup of bulgar on top and let sit, drain off the water before using)
3 cups chopped up flat leaf parsley
1/2 cup of mint leaves chopped really fine
2 or 3 scallion (green onion) diced
3 medium tomatoes (remove the seeds and dice)
1 cucumber (i like to peel them, sliced)
3 tablespoons olive oil
1/2 teaspoon cumin (ground not seeds)
Salt and Pepper to taste
2 or 3 tablespoons of lemon juice

Mix everything together except the cucumber and oil. put into the fridge and chill for about an hour. Stir again and add the olive oil and mix the cucumbers in.

Hope you like it!

Bulgar Wheat can be bought in most stores and comes in a “quick cooking” version that I think you will prefer. It will be a bag of actual whole wheat grains (looks a bit like brown rice but the grains are smaller)

If you have ever had Tabbouleh? The main ingredient is Bulgar.

If it throws you too much, the chili recipe can be done with rice, or potato or really any starch, I just prefer the bulgar (it is soooooo good for you, and the nutty taste really makes it work with the pumpkin.)

Hope that helps. Let me know if you need more, and welcome to The Cluttered Pantry!