Layered Lebanese Salad

• 1 cup uncooked bulgur wheat
• 1/3 cup fresh lemon juice
• 1/3 cup vegetable or chicken broth
• 1/3 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 2 cups finely chopped red onion
• 5 cups chopped tomato (about 4 large tomatoes)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 2 cups peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
• 1 to 2 large red bell peppers, chopped

1. Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.
2. Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.

bulgur wheat, lemon juice, vegetable, extra virgin olive oil, garlic, salt, freshly ground pepper, red onion, tomato, parsley, fresh mint, dill, cucumber, red bell peppers

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