Hydrate sun dried tomato halves in warm water. After 20 minutes, drain, pat dry and set aside.

Cook tabbouleh according to directions on box. (If using cracked wheat, bring a cup of water to a rolling boil. Pour the scant cup of bulgur into a mixing bowl. Add boiling water to cover, allow to soak for a few minutes. Fluff with a fork.)

Whisk together all dressing ingredients. Pour over the cooked bulgur. Mix together.

Season to taste with salt and pepper.

Mound a tablespoon of bulgur onto each sun dried tomato half.

Top with toasted walnuts and minced herbs.

Serve at room temperature with crackers or crostini.