Roasted Pepper Tabbouleh

• 8 oz. bulgur
• 1 tsp. lemon zest
• 1/2 c. fresh lemon juice
• 1/4 c. extra-virgin olive oil
• 3/4 tsp. salt
• 1/2 tsp. Freshly ground black pepper
• .13 tsp. ground allspice
• 1 c. Parsley
• 13 c. mint or basil
• 3 green bell peppers
• 1 can chickpeas
• 1 large tomato

1. In large bowl, combine bulgur and 3 1/2 cups boiling water.
2. Let stand at room temperature 30 minutes, or until softened.
3. Pour into large strainer lined with kitchen towel and squeeze bulgur dry.
4. Meanwhile, in large bowl, whisk together lemon zest, lemon juice, oil, salt pepper, and allspice.
5. Stir in parsley and mint.
6. Add bulgur and toss to combine.
7. Add roasted peppers, chick-peas, and tomato and toss again.
8. Serve chilled or at room temperature.

bulgur, lemon zest, lemon juice, extravirgin olive oil, salt, freshly ground black pepper, ground allspice, parsley, mint, green bell peppers, chickpeas, tomato

Taken from www.delish.com/recipefinder/roasted-pepper-tabbouleh-4374 (may not work)