1 cup dry bulgur wheat
1 bunch flat leaf parsley
1/2 cup fresh mint, chopped
5 green onions
5 plum or Roma tomatoes
1 lemon’s juice
1/2 teaspoon allspice
salt and pepper
extra virgin olive oil
- Soak bulgur wheat in water for 20 minutes, or until bulgur expands and softens.
- While waiting, chop up the parsley, mint, green onions, tomatoes and cucumber.
- Mix all ingredients with a wooden spoon. Drizzle some extra virgin olive oil depending on your taste.
- Chill for at least 2 hours. Overnight is best.
Serve cold with low fat baked falafel, lightly toasted pita bread, hummus and raw spinach for a refreshingly healthy meal, perfect during the hot summer months. Enjoy!