| INGREDIENTS | |
|---|---|
| 6 ounces fresh parsley, finely chopped | |
| 1 1/2 cups chopped onion | |
| 4 large tomatoes, finely chopped | |
| 4 tablespoons olive oil | |
| 1 cup bulgar | |
| 1 cup water, boiling | |
| 1/8 teaspoon ground black pepper | |
| 1/8 teaspoon salt | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool. | |
| - Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl. | |
| - Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well. | |
| - Place over the cool burgar and mix well. | |
| - Serve. | |
