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Add Bulgur To 2 Cups Boiling Water In Large Saucepan. Simmer Covered Until Bulgur Is Tender About 15 Minutes. Drain Well. Transfer To Large Bowl. Add Rice And Chickpeas. In A Food Processor, Place Garlic, Mint, Jalapeno, Oil, Vinegar And Salt. Process For 5 Seconds. Scrape Sides And Pour Mixture Into Grain Mixture. Add Bell Pepper And Onion. Put 2 Cups Spinach In Food Processor And Process About 5 Seconds. Add To Grain Mixture. Chop 1 Tomato And Add To Mixture. Cover Mixture And Refrigerate For 1 To 2 Hours. To Serve, Toss, Taste And Adjust Seasonings, Adding More Vinegar If Needed. Arrange Remaining Spinach Leaves On Plate. Slice Remaining Tomatoes And Place Over Top Spinach Overlapping Slightly, Mound Tabouli And Serve.
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