1. Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool. 2. Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl. 3. Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well. 4. Place over the cool bourghul and mix well. 5. Serve. 6. Refrigerate any left overs for about 2-3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
