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1 and a half cups bulgur
3 cups boiling water
Three quarter cup green onions, chopped
3 bunches parsley, chopped
1 and seven eighths pints chopped fresh tomatoes or 1 large can whole tomatoes
Quarter cup mint, chopped

MIX FOR DRESSING:
1 and a half lemons, juiced (microwave for 30 seconds prior to juicing)
Three quarters cup salad oil
Salt & Pepper to taste

Pour boiling water over bulgur in a flat bowl/dish. Let stand for several hours or overnight. Combine all ingredients and refrigerate for several hours or overnight.

Serves 6.

Prepared by Chef DeJohn

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