Tabouli (Wheat Salad)

• ½ cup finely crushed bulgar wheat

• 1 cup water

• 1 cup finely chopped, fresh parsley

• ½ cup chopped green onions

• 1 medium fresh tomato, chopped

• 3 Tablespoons fresh lemon juice

• 1 clove garlic, crushed

• 1 Tablespoon olive oil

• ½ teaspoon soy sauce

• ¼ teaspoon black pepper

• Salt, to taste

• Lettuce leaves

Bring water to a boil, slowly add bulgar wheat. Continue to boil for 5 minutes.

Cover and let stand for 20-30 minutes. Drain well. Add vegetables.

Mix lemon juice, garlic, oil, salt, and pepper. Add to salad. Toss lightly to coat

ingredients. Refrigerate for 24 hours.

Serve tabouli on a bed of lettuce.