2 cups pre-soaked Bulgur wheat (2/3 cup dry and 2 cups boiling water; soak for 1 hour)
3 cups chopped parsley, 3 bunches
3 minced green onions
1/4 tsp. black pepper
1/4 tsp. cumin
2 large tomatoes, chopped
1 large or 2 small cucumbers, peeled and chopped
3 Tbsp. lemon juice
3 Tbsp. olive oil
1. In a large bowl, gently mix together all ingredients, except lemon juice and oil.
2. Mix lemon juice and oil in a separate bowl. Pour over Tabbouleh mixture.
3. Refrigerate for at least one hour before serving.
Yield: 6 servings