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Tabbouli Salad by www.country-cooking.com
1 cup Bulgur wheat -- uncooked
2 cups Boiling water
1/3 cup Vegetable oil
1/3 cup Lemon juice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons Mint, fresh chopped or
2 teaspoons Mint -- dry crumbled
6 each Green onions & tops -- minced
2 each Tomatoes -- chopped
Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.
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