Tabouli Salad

This is a Lebanese salad that I often serve with Indonesian Lamb Satay

½ cup bulgur wheat

5 tomatoes, seeded and chopped

3 green onions, finely chopped

3 bunches fresh parsley, finely chopped (5 cups)

6 sprigs fresh mint leaves, finely chopped (about ⅓ cup)

1 cucumber, sliced thin

2 teaspoons salt

½ cup lemon juice

½ cup olive oil

• Rinse bulgur wheat; soak in cold water for about half an hour or until softened and expanded. Drain well. 
• Mix together the tomatoes, green onions, cucumber, parsley, and mint. 
• Add salt, lemon juice and olive oil and mix together. 
• Pour this over the bulgur wheat and mix. 
• Refrigerate for 4-6 hours. 
• Adjust seasoning and serve.