Garbanzo Tabbouleh

1          cup bulgur (cracked wheat)
1          cup boiling water
2          cups diced tomatoes (2 medium)
1 1/2    cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1          cup peeled, seeded and diced cucumber
3/4       cup chopped fresh parsley
1/2       cup diced yellow bell pepper
1/2       cup sliced green onions
2          tablespoons chopped fresh mint
1/2       teaspoon salt
1/3       cup fresh lemon juice
2          tablespoons olive oil

*1/2 cup dry makes 1-1/2 cups cooked.
Combine bulgur and boiling water in a large bowl; stir well. Let stand 30 minutes or until water is absorbed. Add tomato and remaining ingredients; toss gently. Serve at room temperature or chilled. Makes 8 cups. Serves 8.

Nutritional Information per Serving:
Calories 158, Protein 6 g, Carbohydrates 26 g, Fat 5 g, Calories from fat 26%, Cholesterol 0 g, Fiber 6 g, Folate 76 mcg, Sodium 160 mg