Adapted from River Bent (https://riverbent.com/colorado-tabbouleh-grain-salad/?cn-reloaded=1&cn-reloaded=1)

2245 cal/recipe

Ingredients

• 1 1/2 c bulgur
• 2 1/4 c boiling water
• 2 1/2 tsp salt
• 1/2 c lemon juice
• 1/2 c olive oil
• 2 c grape tomatoes, sliced lengthwise
• 1 bunch cilantro, lightly chopped
• 5 cloves garlic, minced
• 1 bunch green onions, chopped
• 15-oz can garbanzo beans, drained

Directions

• Place the bulgur in a dish with a tight lid.
• Add boiling water and salt, stir well, cover with lid.
• Let steep for 20 minutes or until the water is completely absorbed.
• Mix in lemon juice and olive oil.
• Add remaining ingredients and mix well.