Courtesy of George Chamaa – Beaurivage Bistro
1 bunch of parsley, chopped fine
5 green onions, chopped fine
2 medium tomatoes, diced small
2 Tbsp fresh mint, chopped fine
2 Tbsp red pepper, chopped fine
2 Tbsp fine bulgar wheat
3 Tbsp fresh lemon juice
4 Tbsp olive oil
1 tsp salt
1 tsp ground pepper
Handful of romaine lettuce leaves
1. Place all ingredients in a bowl, mix well.
2. Serve on a bed of romaine lettuce leaves.
Yield 4 servings