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3/4 cup bulgur wheat
2 cups warm water
2 bunches flatleaf parsley, washed and chopped
1 bunch mint, washed and chopped
1/2 bunch green onions, sliced thinly
1/4 cup virgin olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, seeds removed and diced
2 teaspoons salt
1 teaspoon pepper



Soak the bulgur wheat in the warm water for 1/2 hour, or until it is soft.
When the bulgur wheat is soft, squeeze out any excess water.
In a large bowl, combine the bulgur wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper.
Refrigerate for 1/2 hour before serving.