1/2 cup of bulgar (simply soaked overnight)
1/2 small white onion
1 cup of parsley
Tbs olive oil
1/2 tsp salt
Soak the bulgar in water for 2-3 hours (if you’re in a rush) or overnight. Sometimes I prefer soaking the bulgar for 2-3 hours because I like when the pieces are more defined vs softer. If you’re really in a rush you can add the bulgar to boiling water and let cook it for 10 minutes. Strain well.
Finely dice the onion, tomato, and parsley. Add to the bulgar. Also add the juice of two limes, 1 tbs of olive oil, and 1/2 tsp of salt. Mix well. Let cool in the refrigerator before serving.