TABOULI (Zesty Lebanese Salad)
1. Pour 4 cups boiling water over 1 1/4 cups raw bulgur (cracked wheat) in a bowl. Let stand covered, about an hour, until light and fluffy. To remove excess water, shake in a strainer and squeeze with hands.
2. Combine Cooked Bulgur with
3/4 cup garbanzo beans, cooked or canned, rinsed and drained
1 1/2 cups fresh, minced parsley
3/4 cup fresh minced mint
3/4 cup chopped or sliced scallions
3 medium tomatoes chopped
1/2 cup (or more) lemon juice
1/4 cup olive oil
1 tsp salt (or to taste)
Freshly ground pepper to taste
3. Chill at least one hour. Serve on raw grape, lettuce or cabbage leaves.