Tabouli Salad

2 large bunches of fresh Italian parsley

6 green onions (chives) - about one bunch

4 large organic tomatoes

3 lemons (juice, from fresh)

5 tbsp extra virgin olive oil 

1 cup bulgur wheat

1 cup boiled water

1/8 tsp salt

1/8 tsp pepper 

In a medium-sized bowl, combine the bulgur with the cup of water and cover with a towel so that the steam can't escape. Set aside to cool.

Dice the tomatoes. Finely chop the parsley and chives, then set aside in a large bowl.

Juice the fresh lemons and pour the juice over the salad mixture. Drizzle the olive oil and sprinkle the salt and black pepper over the salad, then mix well. Lastly, add the bulgur and mix well. 

Serve chilled. 

Serves: 9