Tabbouleh Salad

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Tabbouleh Salad

 

3/4 cups uncooked fine-grained cracked bulgur wheat

1 1/2 cups boiling water

3 tomatoes, chopped

6 green onions, chopped

1 medium red bell pepper, seeded and chopped

1 cup chopped cucumber

3/4 cup fresh cilantro, chopped

3 tablespoons chopped fresh mint

1 can (15 to 16 oz.) garbanzo beans, drained

 

Dressing:

1/4 cup fresh squeezed lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

3 cloves garlic, chopped

 

Place bulgur in a medium bowl and then add boiling water. Stir then let stand

for 1 hour. Pour off any excess water and fluff with a fork.

Stir in vegetables and garbanzo beans with the bulgur then toss with the

dressing.

Dressing: Using a whisk, combine all dressing ingredients below in a medium

sized bowl and set aside. Serves 4.

 

 

 

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