• 1 cup bulgar wheat, dry
  • 1½ cups boiling water
  • ¼ cup lemon juice (1 large lemon)
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 4-6 green onions, minced
  • 1 loosely packed cup of parsley, minced, stems removed (one bunch)
  • 10 -15 mint leaves OR 1-2 tbsp dried mint, chopped
  • 2 medium-large tomatoes or 4 Romas, diced
  • 1 cup cucumber, diced
  • Salt and pepper to taste
  1. Rinse bulgar in a strainer and then place in a bowl, cover with boiling water and let sit, covered, until tender (about 15 minutes). While you're waiting, you can start chopping the vegetables. Drain off any remaining water in the bulgar.
  2. Pour the olive oil in a small skillet and simmer the garlic over low heat for a few minutes. Let cool slightly and then add it to the bulgar. (Or just add the raw garlic and olive oil to the bulgar.) Add the lemon juice. Mix well.
  3. Mix in all the remaining ingredients. Add salt and pepper to taste. Let chill for at least 30 minutes. Serve cold.
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