Start the tabbouleh a day ahead so the bulgur has time to soak. Delicious, Quick Side Dishes
How to Make It
Step
Put the bulgur in a medium bowl and stir in the boiling water. Let stand for 15 minutes, then add the lemon juice. Cover and let plump overnight at room temperature. Stir in the red pepper, scallions, parsley, olive oil, salt and pepper. Serve at room temperature.
Make Ahead
The tabbouleh can be refrigerated overnight. Let return to room temperature before serving.
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