Layered Lebanese Salad

If you like tabbouleh, you'll like this too. From 'Southern Living', this salad looks really pretty when assembled in a clear glass bowl. Chilling for 24 hours before serving is necessary for the bulgur to soften and the flavors to come through. Next time I will probably assemble them in individual serving bowls to 'dig' into straightaway! (Note: I prefer to boil the broth before adding it to the mixture and immediately mixing it with the bulgur to let it cook)

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1  cup  uncooked Bulgar wheat
• 1⁄3 cup fresh lemon juice
• 1⁄3 cup vegetable broth or 1⁄3 cup chicken broth
• 1⁄3 cup extra virgin olive oil
• 3  garlic cloves, minced
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon fresh ground pepper
• 2  cups  finely chopped red onions
• 5  cups chopped tomatoes (about 4 large tomatoes)
• 1⁄2 cup  chopped fresh parsley
• 1⁄2 cup  chopped of fresh mint
• 1⁄4 cup  chopped fresh dill
• 2  cups  peeled peeled seeded and chopped cucumbers (about 2 medium cucumbers)
• 1 -2  large red bell pepper, chopped

Directions

1. Place bulgur in a large glass bowl. Stir together lemon juice, broth,olive oil, garlic, salt and pepper; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
2. Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.