Tia Gwen's Tabbouleh

• 1 12 cups water
• 1 tablespoon olive oil
• 12 teaspoon salt
• 1 cup uncooked Bulgar wheat
• 1 large tomatoes, seeded and diced (1 c.)
• 14 cup sliced green onion
• 1 cup snipped fresh parsley
• 2 tablespoons snipped of fresh mint (optional)
• 1 -2 lemon

1. Bring water, oil and salt to a boil; stir in bulghur.
2. Cover, remove from heat, and let stand for 25 minutes or until water is absorbed.
3. Zest one lemon to measure 1 tablespoon of zest; juice lemons to measure 1/4 cup of juice.
4. Combine cooked bulghur, tomato, onions, parsley, mint, lemon zest, and juice in batter bowl.
5. Cover; refrigerate at least 2 hours to allow flavors to blend.

water, olive oil, salt, uncooked bulgar wheat, tomatoes, green onion, parsley, mint, lemon

Taken from www.food.com/recipe/tia-gwens-tabbouleh-128800 (may not work)