Ingredients
Units
Scale
- 1–1/2 cups chopped fresh Italian parsley (stems discarded)
- 1 Tbsp. freshly diced mint
- 1/2 medium onion, finely chopped
- 3 medium tomatoes, diced
- 1/2 cucumber, diced
- 2 minced cloves of garlic
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 cup bulgar, medium grade (you can also use quinoa or couscous)
- 3 Tbsp. (or more to your preference) freshly squeezed lemon juice
- 3 Tbsp. extra virgin olive oil
- Romaine lettuce
Instructions
- Soak bulgar in water for 15 minutes to a 1/2 hour in cold, clean water until soft.
- Drain any extra water from the bulgar and then squeeze it again with paper towels.
- Combine all ingredients.
- Line serving bowl with clean romaine lettuce leaves
- Serve immediately or chill in refrigerator for 1 hour before serving.
