Tabuleh - cooking recipe

Ingredients

2 bunches flat leaf parsley, chopped, with stems discarded (about 2 cups)
2 tablespoons of fresh mint, chopped
1/2 red onion, minced
3 ripe tomatoes, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup bulgur, medium grade
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil

Preparation

Soak bulgur in cold water for about 1 1/2 - 2 hours. Drain well, squeezing out any excess water, if necessary.
Combine ingredients and mix well. Serve with lettuce leaves, or with pita bread for dipping.