|Bulgur||4⁄5 Cup (12.8 tbs)|
|Boiling water||4⁄5 Cup (12.8 tbs)|
|Tomatoes||2 , chopped|
|Snipped parsley||4⁄5 Cup (12.8 tbs) (fresh)|
|Snipped chives||1⁄3 Cup (4.8 tbs) (fresh)|
|Fresh mint||1⁄3 Cup (4.8 tbs), snipped|
|Lemon juice||1⁄3 Cup (4.8 tbs)|
|Canned chicken broth||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
To make the SALAD: In a large bowl, stir together the bulgur and water.
Let stand about 15 minutes or until the water is absorbed.
Gently stir in the tomatoes, parsley, chives and mint.
To make the dressing: In a small bowl, stir together the lemon juice, broth, oil and garlic.
Add the dressing to the bulgur mixture.
Gently stir until combined.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.