Lentil Sprout And Bulgur Salad

• 1 cucumber, peeled and chopped
• 1 cup Bulgar wheat
• 2 tablespoons capers
• 1 1/2 - 2 cups lentil sprouts
• 2 scallions, sliced thin
• 2 medium tomatoes, chopped
• 1 cup flat leaf parsley, chopped
• 5 tablespoons extra virgin olive oil
• 3 -4 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• bibb lettuce (optional)

1. In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
2. In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
3. Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
4. Serve in a pretty bowl over lettuce leaves. Enjoy!

cucumber, bulgar wheat, capers, lentil sprouts, scallions, tomatoes, flat leaf parsley, extra virgin olive oil, salt, black pepper, bibb lettuce

Taken from www.food.com/recipe/lentil-sprout-and-bulgur-salad-121290 (may not work)