Ingredients Jump to Instructions ↓

  1. 1/3 c Bulgur

  2. 2 c Italian parsley, fine chop

  3. 4 Green onions, chopped

  4. 1/4 c Fresh mint, finely chopped

  5. 4 lg Tomatoes, diced

  6. 3 tb Lemon juice

  7. 1 ts Salt

  8. 1/4 ts Pepper

  9. 1/4 c Olive oil

  10. 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well. In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together lemon juice, salt and pepper; gradually whisk in oil. Toss gently with bulgur mixture. Serve as soon as it is made, the tomatoes will release water if it stands. Source: Canadian Living magazine, Apr

  11. 95 Presented in article by Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada


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