Tabbouleh

Anonymous August 21 2005

1 cup dry bulghur

2 cup cold water

2 medium onions, finely chopped

4 cup finely chopped parsley

1-2 tomatoes, chopped

1/4 cup olive oil

juice of 2 lemons

1 tsp salt

Soak the bulghur in the water for 2 hours. Drain and squeeze dry. Add

the onions, crushing them into the bulghur. Add the remaining

ingredients and taste for salt and lemon. Good

immediately, but better after at least a few hours. You

can also substitute chopped fresh mint for some of the parsley