Tabbouleh

Ingredients

• 1 cup artichoke hearts canned drained sliced
• 1 cup bulgur uncooked
• 1 cup cherry tomato halves 
• 1 cup cucumber diced peeled seeded
• 0.5 cup lentils dried
• 1 cup mint leaves fresh coarsely chopped
• 1 cup parsley fresh coarsely chopped
• 2 cloves garlic minced
• 0.5 cup juice of lemon 
• 1.5 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 0.5 cup purple onion minced
• 2 cups water 
• 2 cups water boiling

Equipment

• bowl
• sauce pan

Directions

1. Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
2. Drain, rinse under cold water, and drain again.
3. Transfer to a large bowl.
4. Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
5. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes. If desired, garnish with mint leaves, and serve with pita wedges.