Tabbouleh - cooking recipe

Ingredients

1 c. bulghur (fine crushed wheat)
1 cucumber, cut in small dices
2 tomatoes, cut in small pieces
1 medium size onion, minced
10 to 12 sprigs parsley or more, minced
1 green pepper, cut in small pieces
10 large radishes, cut in halves
1/2 c. lemon juice
1/4 c. olive oil
salt and pepper to taste
1 Tbsp. mint leaves, pulverized

Preparation

Wash bulghur two times; drain lightly.
Let set for half hour. Extra water will absorb.
May drain and squeeze moisture from it. Mix all greens and vegetables with bulghur well.
Add olive oil and lemon juice, plus spices.
Garnish with mint and radishes. Serve in bowl with lettuce leaves and small wedges of bread. Serves 6 to 8 people.