Ingredients
1⁄2cupbulguruncooked
2cupschicken or vegetable stock
3cupsItalian flat-leaf parsleyloosely packed, chopped
1⁄2cupmintchopped
1⁄2cupscallionschopped
3,roma tomatoescored and chopped
2 Tbspolive oil
2Tbsplemon juice
1⁄2tspsalt
Preparation
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur. Let it sit for 30 to 60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. Add oil and lemon juice, and stir until well mixed. Add salt to taste.
Serve immediately or refrigerate for up to one day.
