Full Page 4 x 6 5 x 7

1/2 cup #1 crushed or Bulgar wheat
2 TBS. olive oil
1/4 to 1/2 cup lemon juice
1 tsp. dry mint
1 tsp. salt
3 bunches curly (NOT Italian) parsley, washed and chopped fine
2 bunches green onions, washed and chopped fine
3 medium tomatoes, washed and chopped

Before chopping the parsley, onions and tomatoes, mix the other ingredients and set aside to allow the wheat to absorb the other flavors. After chopping the vegetables, add them to the wheat mixture and refrigerate for one hour before serving.

Makes 4 - 6 servings.
Keywords: Assyrian   Category: Salads    Cookbooks: Sears Sun
Recipe by Katrin Bebla     Added: April 22, 2006 by deebeeeff     Last Updated: February 17, 2007
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