Cookbook:Tabbouleh VI

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

 * 1) Boil 2–3 cups of water
 * 2) Once water comes to a boil, add bulgur wheat and remove from heat. Let cool.
 * 3) Drain the bulgur wheat, and mix wheat with all other ingredients.
 * 4) Refrigerate.