Cookbook:Tabbouleh IV

Ingredients

 * 1 cup (240 ml) bulgur wheat (#2, medium grind)
 * 1 cup (240 ml) fresh parsley, finely chopped
 * ½ cup (120 ml) fresh mint, finely chopped (do not use dried mint)
 * 1 large tomato, peeled, seeded, and diced
 * 1 cup (240 ml) green onions
 * 1 medium onion, grated on the large side of a box grater
 * scant ½ cup (100 ml) extra virgin olive oil
 * ½ cup (120 ml) fresh lemon juice
 * 1 pinch of salt
 * Fresh-ground black pepper

Procedure

 * 1) Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.
 * 2) Chop the green onions, the white portion finely, the tops around medium.
 * 3) Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl.
 * 4) Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.
 * 5) Refrigerate for an hour or so to allow the flavors to meld.