Tabbouleh | Oregonian Recipes

Ingredients

• 1-1/2 cups finely chopped flat leaf parsley
• 1 medium-sized ripe tomato, diced
• 1/2 cup finely chopped white onion
• 1/4 cup fresh lemon juice
• 4 tablespoons olive oil
• 2 tablespoons finely chopped fresh mint
• 1 jalapeno, finely chopped
• 1/4 cup bulgur wheat
• salt and pepper to taste