Tabbouleh Salad With Chopped Walnuts - cooking recipe

Ingredients

1/4 cup fine grain Bulgar wheat
1/4 cup water
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1 1/2 cups peeled seeded and diced cucumbers
1 1/2 cups diced roma tomatoes
1 cup chopped fresh parsley (Italian) or 1 cup flat leaf parsley (Italian)
1/4 cup sliced green onion
1/4 cup chopped fresh mint leaves
2 teaspoons chopped walnuts
1 teaspoon finely chopped fresh garlic
salt & freshly ground black pepper

Preparation

Combine bulgur and water in medium bowl.
Set aside 30 minutes or until all liquid is absorbed.
Add lemon juice and olive oil to bulgur.
Mix well.
Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.