|Bulgur wheat||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Black pepper||1 Dash|
Measure bulgur into a small bowl; add hot tap water to cover.
Split garlic clove; push down into bulgur; let stand about 20 minutes.
Meanwhile, in a medium bowl, whisk together oil, lemon juice, salt, and pepper.
With scissors snip in parsley, green onion, and mint, if using.
Chop tomato (on a plate to save juice); add tomato and juice to dressing'.
Remove garlic from bulgur, drain in a strainer; press out excess water with back of spoon; add to tomato mixture.
Mix well; cover, refrigerate several hours to overnight.(I usually make it in the morning for the evening meal.)