Tabbouleh with Roast Lamb

Ingredients

• 1 cup uncooked bulgur
• 1 cup boiling water
• 2 cups chopped fresh parsley
• 2 cups chopped seeded tomato (about 1 1/2 pounds)
• 1 1/2 cups shredded Simple Roasted Leg of Lamb (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/3 cup fresh lemon juice (about 1 large)
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed.
2. Stir in parsley and remaining ingredients. Cover and chill.