This twist on a Middle Eastern favorite, tabbouleh salad, is the ultimate make-ahead choice. It needs a full 24-hour chill time so the bulgur will soften and absorb the dressing. It's definitely worth the wait.
1 cup uncooked bulgur wheat
1/3 cup fresh lemon juice
1/3 cup vegetable or chicken broth
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cups finely chopped red onion
5 cups chopped tomato (about 4 large tomatoes)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup chopped fresh dill
2 cups peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
1 to 2 large red bell peppers, chopped
How to Make It
Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.
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Excllent..but one where you definately need to follow it exactly as it states in the directiosn, and definately have to let it sit for 24 hours. Very healthy, Great blend of flavors, the juices from the veggies and herbs sorta trickle down to add to the overall flavor of the bulgar. This is also one that you cannot "skip" or substitute the parsley or mint. Most time consuming part was veggie preparation but I used the food processor to chop so it wasn't too bad. Served with pita breads. Will make again but warning, it does feed a small army!
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