Makes 8 servings


• Red leaf lettuce

• 1 cup bulgur wheat- fine or medium coarse

• 1 cup water

• 2 diced tomatoes

• 1 finely diced onion

• 1 finely diced red or green bell pepper

• 1 tablespoon vegetable oil

• Chopped parsley

• 1 lemon, juiced

• Black pepper

Preparation: Place dry bulgur wheat in a bowl or large cup and soak with one cup water at room temperature for about one hour, or until soft. In a separate bowl, combine 2 diced tomatoes, 1 finely diced onion, red or green pepper, and half a bunch chopped parsley. Mix the bulgur wheat with the chopped vegetables. Add the juice of one lemon, 1 tablespoon vegetable oil, and black pepper to taste.

Serve on a bed of red leaf lettuce, with pita bread triangle.

May be refrigerated and served cold.

Bulgur Wheat Salad