INGREDIENTS | |
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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 | |
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DIRECTIONS |
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- 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. |