Tabouli

I got this from a friend. I had never tasted Tabouli before and I loved it. It calls for mint, but because I don't like mint in things like this, I omitted it and loved it. You can put mint in if you want to. Delicious with pita bread for lunch, or a snack, or for breakfast, or in the middle of the night, or, or, or.

• Ready In: 1 hr
• Yields: 7 cups

Ingredients

• 1  cup Bulgar wheat
• 1 1⁄3 cups boiling water
• 2  tomatoes (finely chopped)
• 3⁄4 cup  minced fresh parsley
• 1⁄2 cup onion (minced)
• 1⁄3 cup lemon juice
• 1⁄3 cup olive oil
• 1  garlic clove (minced or pressed)
• 1  small cucumber (finely chopped)
• 1⁄2  sweet green pepper (finely chopped)
• 1⁄4 cup  grated carrot

• WHEN YOU EAT IT

• 1⁄4 cup sunflower seeds

Directions

1. Pour the boiling water over the bulgar and let it sit for about 20-30 minutes.
2. Add the rest of the ingredients.
3. Cover the bowl and put in refrigerator for a few hours.
4. The whole thing will tighten up after it sits and all the flavors blend.
5. When you are ready to serve it, bring out the sunflower seeds and serve them in a separate bowl.