Rinse and soak bulgur wheat in 2 cups distilled water for 30-60 minutes. Parsley can be very sandy so wash thoroughly and pinch off just the green leafy part. Chop onion, tomatoes & parsley. Blend mint, lemon juice & olive oil together. Pour off excess water, if any, from bulgur wheat. Mix all ingredients together.
This dish is better when flavors had a chance to mingle. It can be made the night before.
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