Tabbouleh

What you need:

2 1/2 bunches of parsley, evenly minced
5 tennisball size tomatoes, chopped in 1/2 inch squares
5 green onions, sliced thin (more or less to taste)
1 handful of fresh mint, finely chopped
1/4 quarter cup of bulgur wheat, pre soaked
strained juice from 2 good sized lemons
1/4 cup organic virgin olive oil
dash of salt (to taste)
dash of pepper (to taste)

What you do:

Combine parsley, tomatoes, onions, and mint in a large wodden bowl. Cover and chill in fridge for 1 hour.
Soak bulger wheat in aprox. 2/3 cup of boiling water for 45 minutes to 1 hour, or until fluffy.
Combine salad, wheat, lemon juice, oil, and salt and pepper to taste.
Serve on a bed of fresh romain lettuce garnishe'd with cucumbers.

Preparation Time:

1 1/2 hours

Cooking Time:

Servings:

Recipe Category:

Bulgur