Ingredients
| 1/2 cup | bulgur, dry | | 1 cup | water, boiling | | 1 | tomato, chopped | | 1/2 cup | fresh parsley, chopped | | 2 tbsp. | lemon juice | | 1/8 tsp. | garlic powder | | 1/4 cup | green onions, chopped | | 3 | green onions) | | 1/4 cup | fresh mint leaves | | 1/2 cup | Garbanzo beans, cooked |
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Instructions
Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors.
Author's Comments
This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator.
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