Healthy Tabbouleh Salad

This colorful, vitamin-packed salad is guaranteed to be a winner.

1/3 c. bulgur
2/3 c. boiling water
2 c. minced curly parsley
1 c. mint leaves
1/2 green & 1/2 red pepper
4 firm, ripe tomatoes
4 green onions
1/4 c. red onion
1/4 c. grated carrots
1/2 English cucumber, seeded & diced
1/4 to 1/3 c. olive oil
1/4 to 1/3 c. fresh lemon juice
1 teaspoonSalt
1/2 teaspoon pepper

1. In a small bowl, combine bulgur with boiling water. Let stand for 20 minutes to soften. Meanwhile, soak parsley and mint in cold water Drain and dry well. Trim off tough parsley stems. Remove mint leaves from stems.
2. Mince parsley and mint leaves. Chop vegetables. (Do this in the processor in batches, using on/off turns to retain texture.) Combine parsley, mint and vegetables in a large mixing bowl. Add drained bulgur , olive oil and lemon juice. Mix well. Add salt, pepper . Allow to stand for at least 1/2 hour for flavors to blend.