Tabbouleh Salad Ala Nita

• 1 cup Bulgar wheat
• 2 cups boiling water
• 1 bunch fresh parsley
• 2 stalks fresh celery (ribs)
• 14-12 vidalia onions or 14-12 other sweet onion
• 1 fresh spring green onion, scallions
• 14 fresh bell pepper
• 1 medium fresh carrot
• 1 -2 cucumber
• 1 -2 fresh tomato
• 2 fresh garlic cloves
• 13 cup granulated sugar
• 12-1 teaspoon table salt or 12-1 teaspoon kosher salt
• 18 teaspoon black pepper
• 14 teaspoon paprika
• 13 cup oil or 13 cup mild olive oil
• 13 cup apple cider vinegar

1. Cover bulgur wheat (cracked wheat) with boiling water.
2. Allow to soak covered about one (1) hour Meanwhile: Wash, remove stems and finely chop 1 bunch fresh parsley; Scrape or break to remove strings, wash and finely chop pieces/ribs fresh celery; Peel, rinse and finely chop onion; Peel, rinse and finely slice Green Onions (Scallions); Seed and chop finely bell pepper; Scrape, rinse and grate carrot; Peel, rinse, seed and chop cucumbers; Rinse, peel, seed and chop tomatoes; Crush, peel and finely mince garlic.
3. Combine and set above vegetables aside.
4. Combine: sugar; salt; black pepper; paprika.
5. Lightly beat together: oil; Vinegar.
6. Add the dry ingredients and beat together until blended well.
7. Drain water from the bulgur wheat.
8. Squeeze it with clean hands to remove more water.
9. Drain well.
10. Mix the bulgur wheat, vegetable mixture and toss with the dressing.
11. Chill thoroughly or overnight.
12. ENJOY!

bulgar wheat, boiling water, parsley, celery, vidalia onions, fresh spring green onion, bell pepper, fresh carrot, cucumber, tomato, garlic, sugar, salt, black pepper, paprika, oil, apple cider vinegar

Taken from www.food.com/recipe/tabbouleh-salad-ala-nita-54253 (may not work)