Tabouli with Parsley, Scallion, and Mint

• 1/2 cup cracked wheat (bulgur) dry
• 1 cup water boiling
• 1 each tomatoes chopped
• 1/2 cup parsley leaves fresh, chopped
• 2 tablespoons lemon juice
• 18 teaspoon garlic powder
• 1/4 cup scallions, spring or green onions chopped
• 1/4 cup mint leaves fresh
• 1/2 cup chickpeas (garbanzo beans) cooked, optional

1. Put the bulgur in a small mixing bowl.
2. Pour the boiling water over the bulgur.
3. Mix.
4. Cover with a towel and let stand for 1 hour.
5. After 1 hour the excess water should be removed.
6. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer.
7. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible.
8. Place the drained bulgur in a bowl.
9. Add the remaining ingredients.
10. Toss well to mix.
11. Cover and refrigerate at least 2 hours to blend flavors.
12. HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic.
13. Try it stuffed in pita bread for a different sandwich idea.
14. This recipe can be doubled or quadrupled easily for larger amounts.

cracked wheat, water boiling, tomatoes, parsley, lemon juice, garlic, scallions, mint leaves fresh, chickpeas

Taken from recipeland.com/recipe/v/tabouli-parsley-scallion-mint-38129 (may not work)