1 1/2 cups boiling water
1 cup bulgur wheat
1 cup finely chopped fresh parsley
1/2 cup pea pods, cut in half
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
4 green onions, sliced
2 medium (2 cups) tomatoes, chopped
1 small (1/2 cup) orange bell pepper, chopped
1 (15-ounce) can garbanzo beans, drained, rinsed
3 tablespoons chopped fresh mint leaves*
1 teaspoon salt
-If using dry mint, add to the dry bulgur before boiling water is added. The extra soaking really freshens the flavor.
-Serve a double portion on fresh salad greens for a hearty entrée salad.
-Store leftovers in airtight container up to 2 days.