Cookbook:Tabbouleh VI

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• 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

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.