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

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.