Mediterranean Tabbouleh Salad | Lorna Vanderhaeghe

Ingredients

• 2 cups (500 mL) bulgur wheat, cooked
• 4 medium tomatoes, chopped
• 2-3 green onions, chopped fine
• ½ bunch parsley with stalks, chopped
• ¼ cup (60 mL) extra virgin olive oil
• Juice of 1 large or 2 small lemons