Tabbouleh - cooking recipe

Ingredients

1/2 c. bulgur wheat
2 large tomatoes, diced
1 bunch green onions, chopped (include tops)
4 bunches parsley, minced
1 Tbsp. dried mint, crumbled
1 large cucumber, peeled, seeded and chopped fine
1/3 c. olive oil
juice of 3 lemons
1 tsp. salt

Preparation

Wash bulgur.
Drain and place in large bowl.
Add chopped vegetables and mix well.
Add olive oil, lemon juice and salt. Refrigerate at least 1 hour to allow the bulgur to soak and absorb the juice.
Serve over fresh lettuce leaves.
Serves 6.