Ingredients
- 3/4 c oil
- 1 c fine bulgur wheat
- 1/2 c lemon juice
- 3/4 c onion (diced)
- 1/2 c green onions (diced)
- 1/2 c mint (fresh)
- 1 1/2 ts parsley
- 1 ts basil
- 2 slices tomatoes
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.
