Serves 4
Serve with pita wedges, in pita pockets, or as part of a mezze platter.
| 1 | cup bulgur |
| 1 1/2 | cups boiling water |
| 1/4 | cup olive oil |
| Juice of 2 lemons | |
| 3 | cups fresh parsley leaves, chopped |
| 1/2 | cup fresh mint leaves, chopped |
| 4 | tomatoes, chopped |
| 4 | scallions, thinly sliced |
| Salt and pepper, to taste |
2. Stir in olive oil; refrigerate for 2 hours.
3. Stir lemon juice, parsley, mint, tomatoes, scallions, salt, and pepper into the bulgur mixture. Adapted from Cultural Kitchen 
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