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
  1. Add lemon juice and toss with Greek Vinaigrette dressing. Put on top of fresh spinach; add salt and pepper to taste. Also, can top with a dollop of hummus