Tabbouleh - cooking recipe

Ingredients

7 cups finely minced fresh parsley (1 large bunch)
1 1/3 cups finely minced tomatoes
3 -4 tablespoons finely minced red onions
1 1/2 - 2 tablespoons bulgur
1/2 cup fresh lemon juice
2 tablespoons olive oil (optional)
1/2 - 1 garlic clove, finely minced (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preparation

Parsley, tomatoes and onions must be finely minced.
Combine the parsley, tomatoes, and onions.
Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
Add the lemon mixture to the salad, mix and refrigerate till serving.
Tabbouleh should be eaten within two days.