2 bunches flat leaf parsley
1/2 cup bulgur
1 large cucumber
1/2 small onion
juice of 2 lemons
several tablespoons olive oil
1/4 tsp cinnamon
salt, to taste
chopped mint, optional
Chop parsley finely. Chop mint finely if using (between a couple tablespoons & 1/4 cup).
You can use the food processor if you want, but that’s one more thing to clean!
Peel cucumber, seed & dice. Finely dice onion.
Add the bulgur wheat to a small saucepan with 1 cup of water. Bring to a boil, stir & remove from heat. Let sit for at least 15 minutes or until water is absorbed.
Combine the parsley, bulgur, cucumber, and onion.
Pour olive oil & lemon juice on top & stir thoroughly.
Refrigerate & nom!