1/2 cup fine bulghur grains
1 cup chicken stock or broth
1 large tomato; finely chopped
8 tablespoons flat-leaf parsley; finely chopped
4 tablespoons fresh mint; finely chopped
1 green onion; sliced
2 - 3 tablespoons olive oil
3-4 tablespoons lemon juice (or more if you prefer)
1 to 2 teaspoons salt
Pepper
Directions:
Rinse bulghur and drain. Place in a deep heat resistant bowl and pour in hot chicken broth. Cover for about 20 minutes. Drain liquid that is left over.
Add all ingredients except olive oil and lemon juice and mix. Add oil and lemon juice and toss to coat. Adjust seasoning according to taste, adding a little more lemon juice, salt or pepper.
Wrap tabbouleh in lettuce leaves or pita bread.
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