1 c. dried bulgur wheat
1 c. dried lentils, rinsed and drained
1/4 t. salt
1/4 c. lemon juice
1/4 c. olive oil
1/2 t. dried mint leaves
1/2 t. dried oregano
4 green onions (white and green parts), sliced
2 medium cucumbers, peeled and chopped
1/2 each red and yellow bell peppers, minced
2 fresh tomatoes, diced
1 c. petite peas
1 c. fresh parsley, minced
In a medium-sized mixing bowl, combine the bulgur wheat with 2 c. boiling water. Cover and let stand for 30 minutes. In a medium-sized saucepan, add lentils to at least 3 c. boiling water. Simmer without stirring until lentils are tender (about 40 minutes). Add more water, if necessary. When lentils are tender, drain. In a large bowl, combine salt, lemon juice, olive oil, mint, and oregano. Add bulgur wheat and lentils; toss lightly. Chill until ready to serve. Just before serving, toss bulgur mixture with green onions, cucumbers, peppers, tomatoes, peas, and parsley. Serves: 10.
Calories: 182; protein: 6 grams; fat: 6 grams; cholesterol: 0 milligrams; sodium: 83 milligrams; fiber: 7 grams.