Tabbouleh with Roast Lamb
Tabbouleh with Roast Lamb is A mixture of pepper, green onions, extravirgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bulgur you could follow this main course with the Bulgur Pudding with Candied Ginger and Figs as a dessert. It is perfect for Easter.
Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed.
Stir in parsley and remaining ingredients. Cover and chill.