Ingredients
1 12 cups bulgur wheat
1 14 cups boiling water
1 red bell pepper
4 tablespoons olive oil
3 tablespoons lemon juice
1 bunch scallion, chopped
12 cucumber, chopped
2 cups feta cheese, crumbled
lime wedge, to serve
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
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place the bulgar wheat in a large bowl. then add the boiling water & let soak until all the water is absorbed, around 30 minutes. stir occasionally with a fork to break up any clumps. while soaking the wheat, broil the red pepper in the oven until softened. let cool, then peel & remove the seeds. slice into thin strips to be used later. in a mixing bowl, whisk together the oil, lemon juice, & spices. pour the oil mixture over the bulgar wheat, add the herbs & mix well. stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. cover & chill in the refrigerator until ready to serve. garnish with lime wedges.