Serve with pita wedges, in pita pockets, or as part of a mezze platter.
|1 1/2||cups boiling water|
|1/4||cup olive oil|
|Juice of 2 lemons|
|3||cups fresh parsley leaves, chopped|
|1/2||cup fresh mint leaves, chopped|
|4||scallions, thinly sliced|
|Salt and pepper, to taste|
2. Stir in olive oil; refrigerate for 2 hours.
3. Stir lemon juice, parsley, mint, tomatoes, scallions, salt, and pepper into the bulgur mixture. Adapted from Cultural Kitchen