Tabbouleh With Roasted Peppers - cooking recipe

Ingredients

1 1/3 cups bulgur wheat
2 cups boiling water
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 roasted red peppers
2 roasted yellow bell peppers
4 ripe plum tomatoes, cut into 1/2 inch pieces
1/4 cup chopped of fresh mint
salt & freshly ground black pepper, to taste

Preparation

Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.