BULGUR WHEAT TABBOULEH
  • 2½ cups uncooked Bulgur Wheat (7 cups cooked)
  • ¾ cup chopped green pepper
  • ½ cup chopped green onions, including tops
  • ¾ to 1 cup chopped fresh mint leaves
  • ½ to ¾ cup chopped parsley
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Combine bulgur wheat with 3¾ cups water; bring to boil. Reduce heat; simmer for 10 minutes. Let cool. Combine all ingredients and refrigerate several hours or overnight. Can also be served as Pita bread sandwich filling.

Variations: 6 medium tomatoes, chopped, can be added or used as decoration around serving bowl.