|2 cups||Italian parsley, fine chop|
|4||Green onions, chopped|
|¼ cup||Fresh mint, finely chopped|
|4 larges||Tomatoes, diced|
|3 tablespoons||Lemon juice|
|¼ cup||Olive oil|
In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well.
In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together lemon juice, salt and pepper; gradually whisk in oil. Toss gently with bulgur mixture.
Serve as soon as it is made, the tomatoes will release water if it stands.
Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada [-=PAM=-] PA_Meadows@...
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