Tex-Mex Tabbouli

• 34 cup uncooked bulgur
• 2 cups boiling water
• 12 cup chopped fresh parsley or 12 cup fresh cilantro
• 12 cup chopped green pepper
• 2 medium tomatoes, chopped
• 1 small jalapeno pepper, seeded & chopped
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons chopped black olives (optional)
• 1 teaspoon chopped garlic
• 3 tablespoons lime juice
• 1 tablespoon olive oil

1. Pour boiling water over bulghur.
2. Let stand 30 minutes.
3. Squeeze out excess water until bulghur is just moist.
4. Add all remaining ingredients.
5. Mix well.
6. Refrigerate 2 hours.
7. Serve with torn strips of pita bread or with taco chips.

bulgur, boiling water, parsley, green pepper, tomatoes, jalapeno pepper, salt, pepper, black olives, garlic, lime juice, olive oil

Taken from www.food.com/recipe/tex-mex-tabbouli-111635 (may not work)