Tabbouleh Salad with Lemon-Garlic Dressing
Recipe Description
[http://www.metrokc.gov/HEALTH/nutrition/recipes/tabbouleh.htm Tabbouleh Salad with Lemon-Garlic Dressing] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource* Serves: 4
Ingredients
- ¾ cups uncooked fine-grained cracked bulgur|bulgur wheat
- 1½ cups boiling water
- #Lemon-Garlic Dressing|Lemon Garlic Dressing
- 3 tomatoes, chopped
- 6 green onions, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 cup chopped cucumber
- ¾ cup fresh cilantro, chopped
- 3 tablespoons chopped fresh mint
- 1 can (15 to 16 oz.) chickpea|garbanzo beans, drained === Lemon-Garlic Dressing ===
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 3 cloves garlic, chopped
- === Lemon-Garlic Dressing ===
- Using a whisk, combine all dressing ingredients below in a medium sized bowl and set aside. ==
- Place bulgur in a medium bowl and then add boiling water. Stir then let stand for 1 hour. Pour off any excess water and fluff with a fork.
- Stir in vegetables and garbanzo beans with the bulgur then toss with the dressing.
This article uses material from the "Tabbouleh Salad with Lemon-Garlic Dressing" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
