Contributed by adapted from Angie's Kitchen

Ingredients

2 C Parsley
1 Onion
1 Tomato
½ C Bulgar (wheat)
6 Tbs Lemon Juice
¼ C Oil

Instructions

Boil bulgar in 1 C of water, then let cool. Shred parsley and chop onions and tomato and mix all with bulgar. Mix oil and lemon juice. Toss in dressing and refrigerate for a minimum of 2 hours before serving.

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