Categories: Appetizers, Rice, Mcdougall 
      Yield: 4 servings 
  
    1/2 c  Bulgur; dry 
      1 c  Water; boiling 
      1    Tomato; chopped 
    1/2 c  Fresh parsley; chopped 
      2 tb Lemon juice 
    1/8 ts Garlic powder 
    1/4 c  Green onions; chopped 
           (about 3 green onions) 
    1/4 c  Fresh mint leaves 
    1/2 c  Garbanzo beans, cooked 
  
  Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the 
  boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 
  hour. After 1 hour the excess water should be removed. The easiest way to 
  do this is to pour the bulgur and water into a fine mesh strainer. Let the 
  water drain off, pressing the bulgur with your hands to remove as much of 
  the excess water as possible. Place the drained bulgur in a bowl. Add the 
  remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 
  hours to blend flavors. 
   
  HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck 
  dinner or picnic. Try it stuffed in pita bread for a different sandwich 
  idea. This recipe can be doubled or quadrupled easily for larger amounts. 
  Keeps well in regrigerator. From the collection of Sue Smith, S.Smith34, 
  Uploaded June 16, 1994