Tabbouleh - cooking recipe

Ingredients

1 large tomatoes, finely chopped
1 small sweet vidalia onion, finely chopped
1/2 cup flat leaf parsley, minced
1/2 cup bulgur
3 tablespoons olive oil
1 lemon, juice of
salt

Preparation

Soak the burgul in cold water for 20 minutes.
In a medium sized bowl, mix the tomato, onion, and parsley.
Add the burgul and mix gently.
Add the olive oil, lemon juice and salt to taste.
Adjust seasonings to taste.
Chill for half an hour so that the flavours have a chance to blend.