Ingredients
1/2 cup of bulgur wheat
1 cup of cherry tomatoes
1 cup of diced persian cucumbers
3 tbsp of chopped mint
5 green onions sliced
1 Large Bunch of Parsley
Olive oil
1 or 2 lemons
Red pepper flakes
Place bulgur wheat in a container and pull boiling water over it just to cover it, no too much. Cover the container with a tight lid and let to bulgur rehydrate. This has to be done in advance so the bulgur can dry up (overnight is best).
Take the stems of the parsley and select the leafs, wash, dry in a salad spinner, and chop finely.
Cut tomatoes in half and dice cucumber in cubes. In a bowl mix with sliced green onions, mint and add bulgur. Season generously with olive oil and the juice of 1 lemon, or 2 if the lemons are small. Add red pepper flakes, salt and pepper to taste.
Bulgur and cholesterol
