TEX-MEX TABBOULEH WITH BAKED TORTILLA CHIPS

FOR THE TABBOULEH:
3/4 cup uncooked bulgur
2 cups boiling water
1/2 cup chopped fresh cilantro
1/2 cup finely-chopped fresh green pepper
1/3 cup finely-chopped onion
2 medium ripe tomatoes, chopped
1 small jalapeno pepper, finely-chopped
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. coarsely chopped black olives
1 tsp. finely-chopped fresh garlic
3 Tbsp. lime juice
1 Tbsp. olive oil
FOR THE BAKED TORTILLA CHIPS:
4 (8-inch) flour tortilla, each cut into 8 wedges

TO MAKE THE TABBOULEH:
Place the bulgur in a medium bowl. Pour the boiling water over the bulgur and let it stand for at least 30 minutes.

Squeeze out the excess water and stir in the remaining tabbouleh ingredients. Cover and refrigerate for 2 hours or more.

TO MAKE THE BAKED TORTILLA CHIPS:
Preheat the oven to 350 degrees F. Place the tortilla wedges in single layer on cookie sheets. Bake, watching carefully, for 8 to 10 minutes or until the chips are crisp and light brown.

Serve the chilled tabbouleh with the tortilla chips.

Servings: 8 (1/2 cup each)
Adapted from source: the American Institute for Cancer Research