(Makes @ 4 cups)
1 cup medium Bulgar wheat (#2), cooked
2 bunches parsley, (curly leaf) stemmed and chopped
1 bunch fresh mint leaves, finely chopped
1 bunch green onions, chopped
1 cup vine ripe tomatoes, finely chopped
1 cup cucumber, finely chopped
1 lemon, juice (@ 2 tblsp)
¼ cup extra virgin olive oil
salt & fresh ground pepper, to taste
Place the bulgur in a bowl, and cover with water by ½ inch. Soak for 20 minutes or until slightly softened. Drain through a sieve or cheesecloth and press out the excess water from the bulgur.
Salt the cucumber and tomato and allow it to release its liquids through a fine sieve
In a large bowl, mix the bulgar with with the garlic, lemon juice, parsley, mint, tomatoes, cucumbers, green onions and salt. Put in the refrigerator for a few hours. Add the olive oil, toss together, taste, and adjust seasonings.
