Tabbouleh Salad with Lemon-Garlic Dressing

Description

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 wheat
• 1½ cups boiling water
• 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.) 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

Directions

Lemon-Garlic Dressing

1. Using a whisk, combine all dressing ingredients below in a medium sized bowl and set aside.

Tabbouleh

1. 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.
2. Stir in vegetables and garbanzo beans with the bulgur then toss with the dressing.