Cookbook:Tabbouleh IV

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• 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

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.