1 c fine bulgur wheat 3/4 c onion 1/2 c green onions 1 1/2 ts parsley 1 ts basil 1/2 c mint 1/2 c lemon juice 3/4 c oil 2 slices tomatoes
Instructions
Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.