- 6 tbsp of bulgur wheat
- ¾ cup boiling water
- 40g Italian parsley
- 20g mint
- 5 tomatoes (diced)
- 1 red onion (finely diced)
- 2 tbsp extra virgin olive oil
- juice of 1 lemon
- salt and pepper to taste
Place the bulgur wheat in a mixing bowl, add the boiling water and mix. Cover with a tea towel and let stand for a half hour then squeeze out any excess water. Combine the bulgar with the remaining ingredients, toss well and serve.
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