Salads
1 cup bulgur
1-1/2 cups boiling water
1-1/2 teaspoon salt
1 can chick-peas (540 mL) drained and rinsed
3 green onions chopped
2 tomatoes chopped
Half each sweet red and green pepper diced
1 sm. English cucumber chopped
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/3 cup olive oil
1/4 cup lemon juice
1 clove garlic minced
1 teaspoon Dijon mustard Salt and pepper
In large bowl, cover bulgur with boiling water and salt; soak for 20 minutes. Drain, pressing out any excess water. Return to bowl. Add chick-peas, green onions tomatoes, green and red peppers, cucumber, parsley and mint.
In small bowl, whisk together oil, lemon juice, garlic and mustard. Pour over bulgur mixture. Season with salt and pepper to taste.
Pack into individual containers, cover and refrigerate overnight. (Alternatively, spoon into lettuce-lined pita pockets and wrap well.)