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Ingredients

• 3 tablespoons cooked bulgur wheat
• 3 cups flat leaf parsley, about one bushel
• 1 tablespoon fresh mint
• 3 tablespoons green onions, finely chopped
• 1 Juice from lemon
• 2 tablespoons olive oil
• 1/4 cup roma tomatoes, finely chopped

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.In a food processor pulse parsley and mint until finely chopped.
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Step 2

• Transfer to a large mixing bowl.
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Step 3

• Add green onions, tomatoes and bulgur wheat; stir to combine.Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
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Step 4

• Serve on its own or with pita bread
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Step 5

• Serves 2

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