Tabbouleh with Sprouted Adzuki Beans, Lentil and peas

• 1 cup dry bulgur wheat
• 1 1/2 cups boiling water
• 1 1/2 tsp salt
• 1/4 cup fresh lemon or lime juice
• 1/4 cup olive oil
• 2 tsp fresh garlic, pressed
• 3 whole scallions chopped
• 6 Tbsp fresh mint, chopped
• 1 cup fresh parsely
• 1 4-oz package Jonathan's Munchin' Mix (Sprouted Adzuki Beans, Lentils and Peas) or Sprouted Garbanzo Beans
• 1 cucumber, diced

1. Combine bulgur, boiling water and salt in a bowl, cover and let stand 30 minutes.

2. Add all the other ingredients, blending well. At this point, the mixture will be watery.

3. Refrigerate for at least 3 hours (but overnight is best). Recipe serves 4.