Tabbouleh Salad

• 1 cup Bulgar wheat, uncooked
• 2 cups boiling water
• 13 cup vegetable oil
• 13 cup lemon juice
• 2 teaspoons salt
• 1 teaspoon pepper
• 12 cup parsley, chopped
• 3 tablespoons mint, fresh chopped or
• 2 teaspoons mint, dry crumbled
• 6 green onions with tops, minced
• 2 tomatoes, chopped

1. Pour boiling water over wheat in a bowl.
2. Let stand one hour.
3. Drain well and return to bowl.
4. Add remaining ingredients and blend well.
5. Chill at least two hours.
6. Serve on a bed of lettuce.

bulgar wheat, boiling water, vegetable oil, lemon juice, salt, pepper, parsley, mint, mint, green onions, tomatoes

Taken from www.food.com/recipe/tabbouleh-salad-7321 (may not work)