Tabouli

Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Carrots, raw, .33 cup, chopped or shreds
Cucumber (with peel), .5 cucumber (8-1/4")
Scallions, raw, 3 medium (4-1/8" long)
Basil, 1 tsp
Cilantro, dried, 1 tbsp
Garlic, 3 clove
Red Ripe Tomatoes, 20 cherry
Pepper, black, 1 tsp
Olive Oil, .33 cup
Balsamic Vinegar, 4 tbsp
Lime Juice, 1 wedge yields or one Real Lime packet
Lemon Juice, 2 wedge yields or two Real Lemon packets
Bulgur, dry, 3 cup or Quinoa
Water, 3 cup (8 fl oz)

Add Bulgur wheat and water in a very large bowl - let stand 1 hour until the water is absorbed (1 hour) or prepare Quinoa per directions. Chop up the vegetables. Add all the spices and the Lime and Lemon in a seperate bowl, along with the Balsamic Vinegar and Olive Oil. Mix the seasonings and vegetables into the grains. As with most Tabouli - it gets better if you let it settle overnight. Prep time could be about 10 mins if you have already prepared the grains and use precut veggies. For some extra flavor I tossed in some extra Pico De Gallo I had - approximately 1/2 cup.

Number of Servings: 12

Recipe submitted by SparkPeople user MILLERSIMPSON.