Ingredients:
2/3 cup bulgur
wheat
½ cup boiling
water
1 cup lemon
juice, freshly squeezed
½ cup olive oil
½ tsp salt
1 tsp pepper
2 bunches of
fresh parsley (4 cups)
1 bunch green
onions (2/3 cup)
4 Roma tomatoes
(1 ½ cup)
2 Tblsp minced
garlic
Preparation:
1.
Put
wheat in a bowl. Pour boiling water over it. Add lemon juice, olive oil, salt
and pepper. Stir and set aside for 1 hour.
2.
Thoroughly
rinse parsley and dry (use a salad spinner for ease).
3.
Line
up parsley leaves and chop finely. Only chop the very tender and small parsley
stems. Discard lower portions of stems with no leaves. DO NOT USE A FOOD
PROCESSOR.
4.
De-seed
the tomatoes and finely dice.
5.
Finely
chop the onion, white bottoms and 2/3 of the green part. Discard the upper
portion of the green part.
6.
After
an hour, check to make sure wheat is tender. Once tender, mix all ingredients
together in a large bowl and stir gently.
7.
Add
salt and pepper to taste.
NOTE: Can add finely chopped
mint and cucumber, if desired.
