So good, your friends will think you bought it at a Lebanese deli.
1 cup bulgur (cracked wheat)
Water to cover
1 onion, chopped
6 green onions, white parts only, sliced thin
1 cup chopped Italian parsley
1/4 cup mint, chopped
Juice of one lemon
2 tomatoes, chopped
1/2 cup plain yogurt
Lettuce leaves (optional)
Place the bulgur in a bowl and cover with cold water; allow it to soak for 2-3 hours or until the bulghar is soft. Line a colander with cheesecloth or a dish towel and pour in the bulgur; squeeze out all the excess moisture. Return the bulgur to the bowl and mix in the remaining ingredients. Chill for at least 2 hours. Serve on lettuce leaves if desired.
Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; and 1/2 cup cilantro leaves, chopped.
6-8 servings
