Tabouleh - cooking recipe

Ingredients

1 bunch parsley
3 ripe tomatoes
3 green onions
1 tsp. dried mint
1 c. bulghur wheat
juice of 1/2 lemon
olive oil
salt and pepper to taste

Preparation

Soak bulghur wheat in 2 cups of warm water for 1/2 hour.
Chop parsley, green onions and tomatoes.
Pour excess water from wheat. Combine all ingredients in large bowl.
Refrigerate several hours or overnight.
Serve on lettuce leaves or stuffed in pita pockets.