Ingredients
1 Cup Bulgur – Fine
4 Bunches Finely Chopped Fresh Italian Parsley – Stems Removed
1 Medium onion – minced
4 Medium tomatoes – chopped
1 Teaspoon Mint Fresh Or Dry – Chopped
1 Teaspoon salt
1/2 Cup lemon juice
1/2 Cup olive oil
Preparation
Soak bulgur in the tomatoes and leave overnight.
Toss all ingredients in a large bowl. Add oil last.
Chill well in the refrigerator. You can even chill it over night.
You can use Lettuce leaves or Cabbage to eat with.
