Lamb Tabbouleh Salad

• 1 cup bulgur, uncooked
• 1 1/2 cups boiling water
• 1 cup seeded, diced tomato
• 1/2 cup chopped fresh parsley
• 1/2 cup minced green onions
• 2 tablespoons minced fresh mint
• 1 (15-ounce) can garbanzo beans (chick-peas), drained
• 1/4 cup lemon juice
• 1/4 cup canned low-sodium chicken broth, undiluted
• 2 teaspoons olive oil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 3/4 pound lean boneless leg of lamb, cut into 1/2-inch-thick slices
• Vegetable cooking spray
• 5 cups torn romaine lettuce

1. Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed. Add tomato and next 4 ingredients; stir well.
2. Combine lemon juice and next 4 ingredients, stirring well. Place lamb slices on rack of a broiler pan coated with cooking spray. Brush lamb with 2 tablespoons lemon juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness. Cut lamb into 1/2-inch pieces.
3. Add remaining lemon juice mixture and lamb to bulgur mixture; toss well. To serve, place lettuce evenly on 4 salad plates. Top evenly with bulgur mixture.

boiling water, tomato, parsley, green onions, fresh mint, garbanzo beans, lemon juice, chicken broth, olive oil, freshly ground pepper, salt, lean, vegetable cooking spray, torn romaine lettuce

Taken from www.myrecipes.com/recipe/lamb-tabbouleh-salad (may not work)