|Bulghur||2 Cup (32 tbs) (Fine)|
|Boiling water||2 Cup (32 tbs)|
|Green onions||1 Bunch (100 gm), sliced very fine|
|Onion||1 Medium, chopped very fine|
|Parsley||1 Bunch (100 gm), stems removed, chopped finely|
|Fresh mint leaves||1 Bunch (100 gm), finely chopped|
|Tomatoes/2 cups cherry tomatoes, quartered||2 Large, chopped very small|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Lemons||2 , juiced|
|Cayenne pepper||1 Dash|
Place bulghur in a large mixing bowl. Cover with boiling water and let stand 5-10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint and tomatoes and mix well.
Finally, add the dressing ingredients one at a time.
Mix all ingredients thoroughly, chill in refrigerator and toss once again before serving.
Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com