1/3 c Bulgur

2 c Italian parsley, fine chop

4 Green onions, chopped

1/4 c Fresh mint, finely chopped

4 lg Tomatoes, diced

3 tb Lemon juice

1 ts Salt

1/4 ts Pepper

1/4 c Olive oil

In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well. In bowl, combine bulgur, parsley, onions, mint and tomatoes. Whisk together lemon juice, salt and pepper; gradually whisk in oil. Toss gently with bulgur mixture. Serve as soon as it is made, the tomatoes will release water if it stands. Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong "What's Hot in the Pots of Montreal" Recipe by La Sirne de la Mer Restaurant, Montreal, Quebec, Canada [-=PAM=-] PA_Meadows@msn.com