Ingredients
- 2 scallions
- 1 tomato (plum)
- 1/2 sweet green pepper
- 1/2 stalk celery
- 1 c bulghur
- 1/2 c boiling water
- 1 tb lemon juice
- 1 tb olive oil
- 1/4 c italian (finely chopped)
- 1/4 c mint (chopped fresh)
- 1/4 ts salt
- 1/4 ts pepper
mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2.
