Tabbouleh

Lots of variation in the parsley-bulghur ratio in tabboulehs, this one
is high-parsley

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.



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