Ingredients
1 1/2
cups boiling water
3/4
cup uncooked bulgur wheat
3
medium tomatoes, chopped (2 1/4 cups)
8
medium green onions, chopped (1/2 cup)
1
medium green bell pepper, chopped (1 cup)
1
cup chopped cucumber
3/4
cup chopped fresh parsley
3
tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/4
cup lemon juice
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
Preparation
In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
In tightly covered container, shake all dressing ingredients.
Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.
