I am eating less and less meat, and have vowed to eat a healthier diet.
As I try new recipes that I like, I will pass them on to you.
This recipe was recently printed in Bon Appetit and I encourage you to give it a try.

Bulgur is an ingredient we do not eat very often in this country. It is common to Middle Eastern cuisine.
It is a whole grain and is high in fiber and can be found in health food stores as well as some grocery stores and is easy to prepare.

2 c. whole grain, quick-cooking BULGUR
2 15oz. cans GARBANZO BEANS, drained and rinsed
2 small containers of RED and YELLOW CHERRY TOMATOES
1 c. unpeeled ENGLISH HOTHOUSE CUCMBER, diced
1 c. ROASTED RED PEPPERS from a jar, diced
2/3 c. fresh DILL, chopped
1/4 c. WHITE BALSAMIC VINEGAR
1 Tbsp. GROUND CUMIN
6 Tbsp. OLIVE OIL

Cook bulgur in a large saucepan of boiling salted water until just tender, 10 to 12 minutes.
Drain. Rinse with cold water to cool and then drain well.
Transfer to a large bowl.

Add the garbanzo beans, tomatoes, cucumber, red peppers and dill.

Whisk vinegar and cumin in a small bowl. Whisk in the oil. Season with salt and pepper and pour this over the bulgur and toss together.

Season with salt and pepper to taste.

I like to serve this with some leaves of Bibb lettuce.