Bulgur-Tomato Salad

1 cup bulgur (cracked wheat)

(etwas Gemüsebrühepulver)

2 medium tomatoes, chopped (about 2 cups)

1 medium onion, chopped about ½ cup)

½ cup finely snipped parsley

¼ cup finely chopped green pepper

2 tablespoons finely snipped mint

¼ cup vegetable or olive oil

¼ cup lemon juice

1 teaspoon salt

1/8 teaspoon pepper

Lettuce leaves (for decoration)

Cover bulgur with cold water (vermischt mit etwas Gemüsebrühepulver – ohne finde ich es etwas fade). Let stand until tender, about 1 hour; drain.

Mix bulgur, tomatoes, onion, parsley, green pepper and mint. Sprinkle with oil, lemon juice, salt and pepper; stir until evenly coated. Cover and refrigerate at least 2 hours.

Spoon bulgur onto lettuce leaves. Garnish with mint leaves if desired. 8 servings (about ½ cup each); 155 calories per serving.