1 small red bell pepper, cored, seeded, and cut into large chunks
2 stalks celery, cut into large pieces
2 bunches of scallions, cut into large pieces
2 tablespoons coarsely chopped fresh mint leaves or 1 teaspoon dried mint
¼ cup olive oil (extra virgin preferable)
¼ cup lemon juice
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoons freshly ground black pepper
4 medium tomatoes cut into ¼-inch dice
How To Cook:
1. Soak the bulgur wheat in 2 cups cold water for 15 minutes. Squeeze dry.
2. Pick the parsley leaves from the large stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions, and mint together, and place in a food processor with a metal blade. Pulse-chop until fine and place in a large mixing bowl.
3. In a separate bowl mix the olive oil, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.
4. Combine all of the ingredients except the tomatoes thoroughly in the mixing bowl. Then gently blend in tomatoes. Serve immediately.
NOTE:
The amounts of all ingredients can be varied to taste.
