Title: Tabouli
Categories: Appetizer Rice
Yield: 4 Servings

1/2	c	Bulgur; dry
1	c	Water; boiling
1		Tomato; chopped
1/2	c	Fresh parsley; chopped
2	tb	Lemon juice
1/8	ts	Garlic powder
1/4	c	Green onions; chopped
		(about 3 green onions)
1/4	c	Fresh mint leaves
1/2	c	Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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