Layered Lebanese Salad

• 1 cup uncooked Bulgar wheat
• 13 cup fresh lemon juice
• 13 cup vegetable broth or 13 cup chicken broth
• 13 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 12 teaspoons salt
• 14 teaspoon fresh ground pepper
• 2 cups finely chopped red onions
• 5 cups chopped tomatoes (about 4 large tomatoes)
• 12 cup chopped fresh parsley
• 12 cup chopped of fresh mint
• 14 cup chopped fresh dill
• 2 cups peeled peeled seeded and chopped cucumbers (about 2 medium cucumbers)
• 1 -2 large red bell pepper, chopped

1. Place bulgur in a large glass bowl.
2. 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.
3. Layer onion and next 6 ingredients over bulgur mixture.
4. Cover and chill at least 24 hours or up to 48 hours.

uncooked bulgar wheat, lemon juice, vegetable broth, extra virgin olive oil, garlic, salt, ground pepper, red onions, tomatoes, parsley, mint, dill, cucumbers, red bell pepper

Taken from www.food.com/recipe/layered-lebanese-salad-425628 (may not work)