Spring Break: Radish Tabbouleh with Sweet Potato Steaks

I have made the Cuban Sweet Potato before but seeing as how they were Will's fav and Alyssa has not yet gotten to try them no one seemed to mind. Here is that recipe.

One of the things that I know being a new vegan is that most of the dishes that I make are "hot". For me that doesn't just mean heated, but also heavy. No one really wants to eat something heavy in the summer. This dish is the start of me trying to cook more summery dishes! The tabbouleh was something that I made the night before but everyone liked it so much it seemed like a natural side dish. Its natural, it light, it wont make you feel hot or heavy, and its amazingly fresh....plus it has red radishes...which are my new favorite thing ever!

Ingredients:
1 cup bulgur wheat
1/4 teaspoon of sea salt
3 tablespoons of fresh lemon juice
2 tablespoons of olive oil
1/2 cup of finely chopped parsley
2 scallions, both white and green parts chopped
1/2 cup of sliced radishes (get them as thin as you can)

Bring 1 1/2 cups of water and the salt to a boil. Put in the bulgur wheat and remove from heat. Stir once and then cover. Set this aside as you would couscous for 20-30 minutes. All of the water should be absorbed.

Stir in the lemon, oil. parsley, scallions and radishes. Mix this well. Add more lemon juice if you like and pepper to taste.