Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Bulghur
3 md Tomato, finely chopped
1 c Parsley, finely chopped
1 c Onion, finely chopped
1/3 c Lemon juice, fresh
2 ts Salt
1/3 c Olive oil
2 tb Mint, finely cut
Romaine lettuce leaves (opt)

Place the bulghur in a bowl or pan and pour in enough cold water to
cover it completely. Let it soak for about 10 minutes, then drain in
a sieve or colander lined with a double thickness of dampened
cheesecloth. Wrap the burghul in the cheesecloth and squeeze it
vigorously until completely dry. Drop the bulghur into a deep bowl,
add the tomatoes, parsley, onions, lemon juice and salt and toss
gently but thoroughly together with a fork. Just before serving, stir
in the olive oil and mint and taste for seasoning. Mound the salad in
a serving bowl or spoon it onto romaine lettuce leaves.

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