Ingredients
- 1 cup (240 ml) bulgur wheat
- 2 cups (480 ml) fresh parsley, finely chopped
- 1 large tomato, diced with seeds discarded
- 1 cup (240 ml) green onions, chopped
- ⅓ cup (80 ml) extra virgin olive oil
- ½ cup (120 ml) fresh lemon juice
- 1 pinch of salt
Procedure
- Boil 2–3 cups of water
- Once water comes to a boil, add bulgur wheat and remove from heat. Let cool.
- Drain the bulgur wheat, and mix wheat with all other ingredients.
- Refrigerate.