Red Pepper Tabouli

INGREDIENTS:

1 cup bulgur

1 tsp olive oil

2 red peppers, diced into 1/4-inch pieces (2 cups)

2 stalks celery, diced into 1/4-inch pieces (1 cup)

1/2 tsp dried basil

1/4 tsp sea salt

3 cloves garlic, minced

1 bunch parsley, minced (1 cup)

DRESSING


Juice 1 lemon (about 1/4 cup)

1 tbsp olive oil

1 tsp balsamic vinegar

INSTRUCTIONS:


ONE: In a medium-size heatproof bowl with lid, pour 2 cups boiling water over bulgur. Cover and place in refrigerator for 45 minutes.

TWO: Pour oil into a large nonstick skillet. Add peppers and celery, sprinkle with basil and salt, and sauté on medium-high heat for 3 minutes. Add garlic and sauté another 2 minutes. Remove from heat.

THREE: In another small bowl, stir together lemon juice, oil and vinegar for the dressing.

FOUR: When bulgur is finished soaking and water is absorbed, spoon it into a large bowl with the sautéed red pepper and celery. Add parsley. Pour dressing over and stir gently.


Serves 8