1 cup bulgur wheat, fine
2 cups boiling water
2 lemons, juiced
1 bunch parsley, about 1 1/2 cups
4 cloves garlic
5 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1. In a medium bowl, combine bulgur wheat, boiling water and half of the lemon juice. Cover and set aside for 10 minutes.
2. Meanwhile, finely chop parsley, garlic, tomatoes, and scallions. Combine in a large bowl. Add olive oil, remaining lemon juice, salt and pepper.
3. Drain bulgur and squeeze to remove all moisture. Add to vegetables and mix until evenly incorporated. Serve immediately!