Tabbouleh - cooking recipe

Ingredients

1/2 c. fine bulghur (cracked wheat)
2 large tomatoes, diced
1 bunch green onion, chopped
4 bunches parsley, chopped
1/2 bunch mint, chopped, or 2 Tbsp. dried mint
1 large cucumber, peeled and chopped (optional)
1/2 c. olive oil
juice of 3 lemons
1 Tbsp. salt
1/2 tsp. pepper

Preparation

Wash bulghur.
Drain and place in a large bowl.
Add all chopped vegetables and mix well.
Add oil, lemon juice, salt and pepper.
Allow bulghur to soak and absorb the juice (about 1 hour). Serve over fresh green lettuce.
Eat with lettuce leaves, tender grape leaves or with a fork.
Makes a refreshing appetizer or a picnic salad.
Makes 4 servings.