(makes 4 servings)
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3/4 cups uncooked fine-grained cracked bulgur wheat |
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1 1/2 cups boiling water |
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Lemon Garlic Dressing (see recipe below) |
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3 tomatoes, chopped |
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6 green onions, chopped |
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1 medium red bell pepper, seeded and chopped |
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1 cup chopped cucumber |
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3/4 cup fresh cilantro, chopped |
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3 tablespoons chopped fresh mint |
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1 can (15 to 16 oz.) garbanzo beans, drained
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| Lemon-Garlic Dressing: Using a whisk, combine all dressing ingredients below in a medium sized bowl and set aside. |
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1/4 cup fresh squeezed lemon juice | |||
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1 tablespoon olive oil | |||
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1/2 teaspoon salt | |||
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1/4 teaspoon fresh ground pepper | |||
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3 cloves garlic, chopped
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| Directions: | ||||
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| 1. | 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. | |||
| 2. | Stir in vegetables and garbanzo beans with the bulgur then toss with the dressing. | |||
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