In a large bowl, pour the boiling stock over the bulgur. Let sit for 30-60 minutes until softened and then strain through a fine mesh sieve. Cool.
Combine the bulgur, parsley, mint, spring onions and tomatoes in a large bowl. In a small bowl, combine the olive oil, lemon juice and pinch of salt. Pour over the bulgur mix and toss to mix well.
Tip: Serve immediately or refrigerate for up to 1 day.
Note: Bulgar is a cereal made from whole wheat partially boiled then dried.
Variation: Add a 400g can have drained and rinsed chickpeas for added fibre and protein.
1 serve of vegies in each serve of this recipe.
Method: Assemble the beef Kofta and tabouli on a slice of wrap bread.