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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This tabbouleh salad variation is a meal in itself. Ingredients:
1 cup bulgur |
2 cups boiling water |
1/2 cup vegetable oil |
1/2 cup fresh lemon juice |
salt to taste |
ground black pepper to taste |
1 cup chopped green onions |
1 (15 ounce) can garbanzo beans, drained |
1 cup chopped fresh parsley |
1 cup grated carrots |
Directions:
1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
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