Bob’s TabouliPosted: December 19, 2011
Best prepared the night before.
- 2 C dry bulghar wheat
- 2 C boiling water
- 3 tsp salt
- 1/2 C fresh lemon or lime juice
- 2 tsp crushed garlic
- 1/2 C olive oil
- ground black pepper
- 3 roma tomatoes, cored then diced
- 1 chopped green, red, yellow pepper (we do all 3)
- 3/4 chopped cucumber
- 1/2 C grated carrot
- 1/2 chopped onion
- 1/4 C fresh parsley tips
Combine Bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, and olive oil, mix then refrigerate for at least 3 hours.
Just before serving, mix a bit then add chopped veggies and mix some more.