Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: pour boiling water over bulgar. cover and let sit until water is absorbed (time will depend on how fine the grind is). to prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems. spin or pat the leaves to remove excess water, and chop finely. (i use a pampered chef chopper). dice tomatoes. combine bulgar, chopped parsley, diced tomatoes, and chopped olives in large bowl. whisk together olive oil and lemon juice. pour dressing over other tabouli ingredients and mix well. cover and refrigerate for at least an hour before serving.

Target recipe: place uncooked bulgur in a bowl; pour boiling water over it and let it soak for about one hour (stir occasionally). drain well in a strainer. return bulgur to the bowl and add all other ingredients; mix well. if you like heat, add cayenne powder to taste. i also add more lemon; it's up to your taste. chill for 2 hours or until the bulgur is soft and not crunchy.