Tabouli (Middle East)(Serves 6)

• 1 c. uncooked bulgur wheat
• 2 tomatoes, finely diced
• 1 c. parsley, finely chopped
• 3 Tbsp. fresh mint, chopped or 2 tsp. dried mint
• 2 c. boiling distilled water
• 1/2 c. lemon juice
• 1/2 c. green onions, chopped
• 1 c. cooked garbanzos
• 1/4 tsp. garlic powder

1. Some 3 hours before meal time, place uncooked bulgur wheat in bowl and pour boiling water over bulgur.
2. Cover with towel and let soak for 1 hour.
3. Drain well.
4. Stir in other ingredients and chill for 1 to 2 hours.
5. Serve garnished with halved cherry tomatoes and lemon slices.
6. Can be used as a grain dish or as a salad and makes an ideal pita bread stuffing.
7. Leftovers can be added to soup. Just add to crock-pot 1/2 hour before serving.

bulgur wheat, tomatoes, parsley, fresh mint, boiling distilled water, lemon juice, green onions, garbanzos, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593523 (may not work)