Preparation Time: 45 minutes
Cooking Time: 0 minutes
3 bunches fresh parsley leaves
1/2 cup (100 g) fine-ground bulgur wheat
1 cup (250 ml) hot water
Juice of 3 medium lemons (about 1/2 cup/125 ml)
3/4 cup (185 ml) olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh mint leaves, minced
1 onion, minced
3 tomatoes, diced
Romaine lettuce leaves, for serving
Directions1. Wash the parsley and completely dry it. Chiffonade the parsley; to do so, hold the parsley by the stems and gather a
2. Put the bulgur in a medium bowl and pour the hot water on top; soak until the bulgur is softened, about 10 minutes.
4. Transfer to a serving bowl and serve with lettuce leaves to scoop up the salad.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.