Barbara’s Greek Tabbouleh

• 1 cup #3 coarse or #4 extra coarse bulgur cooked in
• 2 cups water (15 minutes; put in refrigerator to chill for 1 hour)

Then add the following:

• 1 medium tomato (chopped)
• 1/2 red bell pepper (chopped and seeded)
• 1/2 cup Italian parsley (chopped)
• 1/4 cup green onion (chopped)
• 3/4 cup canned corn (drained)
• 1 can garbanzo beans (drained)
• 1/2 cup Kalamata olives (sliced)
• 1/4 cup raw unsalted sunflower seeds