Tabbouleh With Roasted Peppers

Recipe by keeney
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READY IN: 1hr
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
  • Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.
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