1/3 c. fresh lemon juice
1/4 c. olive oil
1 tsp. dried mint leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. bulghur wheat
1 c. boiling water
1/3 c. finely chopped parsley
1/4 c. minced green onions
Pour boiling water over bulghur and let stand 10 minutes
until water is absorbed. Mix lemon juice, oil, mint, salt and
pepper. Pour over bulghur and toss lightly to coat. Add
parsley and onions and toss again to mix. Correct seasoning.
Refrigerate 2 to 3 hours or up to several days. Before serv-
ing, add any or a mixture of chopped tomatoes, grated carrot,
cucumber, raw squash, green pepper, etc. Garnish with lemon
slices, olives, yogurt. Good as a sandwich in pita bread or
serve as a salad on lettuce leaves.
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