1/2 cup dry bulgour wheat (Medium coarse)
5 bunches fresh Italian Flat leaf parsley, finely chopped (about 1 1/2 cups)
2 tablespoons finely chopped mint
1 tablespoon finely chopped fresh basil
1 medium tomato, seeded and diced (about 1/3 cup)
1 small red onion, minced (about 2/3 cup)
1 teaspoon minced garlic
3 tablespoons fresh lemon juice
3 tablespoons extra virgin Greek olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash the bulgour in cold water, pouring it back and forth
between a large bowl and a very fine sieve, until the water is clear. Drain
the bulgour in the fine sieve. Return bulgour to the bowl, cover it with 1-inch
of cold water, and let it soak for 1 hour.
Place bulgour, parsley, mint, basil, tomato, and red onion together in a medium bowl
and stir well to mix.
Whisk together the garlic, lemon juice, olive oil, cayenne, cumin, salt, and pepper, and
pour over other ingredients. Stir well. This sauce can also be used with fried or grilled fish, fried eggplant and other fried or grilled meats and vegetables.