WHISKAFFAIR'S
Bring the broth to a boil over high heat.
Remove the pan from the heat and stir in bulgar.
Cover the pan with a lid and keep aside for 10-12 minutes.
Remove the lid and fluff the cooked bulgar using a fork.
Transfer the cooked bulgar to a mixing bowl.
Transfer the cooked bulgar to a mixing bowl.
Add parsley, tomatoes, cucumber, mint leaves, and spring onion greens and toss well. Refrigerate the salad for 30 minutes.
Add salt, garlic, lemon juice, olive oil, feta cheese, and olives, and mix well & Serve