TABBOULEH SUPPER SALAD

1 cup bulgur
1/2 cup couscous
1 15 oz can garbanzos (chickpeas), drained
1/2 lb feta cheese, cut in bite sized chunks
4 medium sized tomatoes diced
1/2 cup chopped parsley
1/2 cup chopped mint
1/4 cup chopped green onions
olive oil
salt and pepper
2 tbsp lemon juice
1 tsp sugar
2 tsp prepared mustard
1 medium sized head loose leaf lettuce

In large bowl, stir bulgur and couscous with 2 3/4 cups hot tap water; cover and let stand 1 hour.

Into bulgur mix stir garbanzo (chickpeas), feta cheese, tomatoes. Parsley, mint, green onions, 2 tbsp olive oil and salt and pepper to taste.

In small bowl, with wire whisk, mix lemon juice, sugar, mustard, 1/3 cup olive oil, salt and pepper; set dressing aside.

Arrange lettuce leaves in serving bowl; spoon salad over lettuce. Pour dressing over salad and lettuce.

Servings: 8