|Bulgur wheat||8 Ounce (225 gram, Burghul wheat)|
|Lukewarm water||1 Pint (600 milliliter)|
|Olive oil||6 Tablespoon|
|Lemon juice||6 Tablespoon|
|Garlic||4 Clove (20 gm), peeled, finely chopped|
|Finely chopped fresh parsley||1 1⁄2 Tablespoon|
|Finely chopped fresh mint||1 1⁄2 Tablespoon|
|Ripe tomato||4 , peeled, seeded and chopped|
|Spring onions||1 Bunch (100 gm), finely chopped|
1. In a medium sized bowl, combine water and burghul. Keep aside to soak for 30 minutes.
2. Once soaked, pass through a sieve and drain off all the excess water. Ensure that it is completely de void of any moisture.
3. In a large bowl, combine oil, lemon juice, garlic, mint, parsley, salt and pepper. Whisk well.
4. Add burghul and mix well. Add rest of the ingredients and mix gently using a fork.
5. Serve immediately.