Lebanese Tabouleh

Ingredients

• 3 tablespoons bulgur wheat cooked
• 3 cups flat parsley 
• 1 tablespoon mint leaves fresh
• 3 tablespoons spring onion finely chopped
• 1  juice of lemon 
• 2 tablespoons olive oil 
• 0.3 cup roma tomatoes finely chopped

Equipment

• food processor
• paper towels
• mixing bowl
• colander

Directions

1. Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.In a food processor pulse parsley and mint until finely chopped.
2. Transfer to a large mixing bowl.
3. Add green onions, tomatoes and bulgur wheat; stir to combine.Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
4. Serve on its own or with pita bread
5. Serves 2