Recipe: Tuna-Tabbouleh Salad

TUNA-TABBOULEH SALAD

1 cup bulgur
3 cups very hot tap water
FOR THE DRESSING:
6 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
FOR THE SALAD:
3 medium tomatoes, diced
3 green onions, sliced thin
1 carrot, shredded
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 (19 ounce) can chick peas (garbanzo beans), drained and rinsed
2 cans (6 oz each) solid white tuna in water, drained
3 cups watercress stems trimmed (6 oz.)
1 large seedless cucumber, sliced thin

TO PREPARE THE BULGUR:
Combine bulgur and hot tap water in medium bowl. Let stand 15 minutes. Drain in colander, shaking vigorously; set aside.

TO PREPARE THE DRESSING:
Whisk all ingredients in small bowl until smooth; set aside. Makes 2/3 cup

TO PREPARE THE SALAD:
Toss bulgur with tomatoes, onions, carrot, parsley, mint and 1/3 cup dressing in large bowl; set aside.

Combine chick-peas, tuna and remaining dressing in another bowl; set aside.

Arrange watercress in bottom of large glass serving bowl. Layer with 4 cups bulgur mixture, half the cucumber and the tuna/chick pea mixture. Top with remaining cucumber, then bulgur.

Servings: 6
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