Offer pita bread alongside.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
2 cups water
1 cup bulgur*
1 teaspoon salt
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup diced plum tomatoes
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons grated lemon peel
Preparation
Step 1
Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.
Step 2
*Also called cracked wheat; available at natural foods stores and supermarkets.
Nutrition Per Serving
Per serving: calories
313; total fat
11 g; saturated fat
4 g; cholesterol
17 mg
#### Nutritional analysis provided by Bon Appétit
