Tabooley-Lebanese Parsley Salad - cooking recipe

Ingredients

1 c. cracker wheat (bulgar)
1 bunch green onions
2 large bunches parsley
2/3 c. fresh mint leaves
4 large tomatoes
juice of 4 lemons
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Rinse wheat in water until water is no longer cloudy.
Soak for 5 minutes.
Squeeze dry by cupping hands and pressing between palms of hands.
Use food processor to pulsate parsley to save time or chop fine on cutting board.
Chop onions, mint leaves and tomatoes very fine.
Place vegetables in a large bowl; add wheat, lemon juice, oil, salt and pepper and mix well.
Serve with fresh small grape leaves or place salad on romaine lettuce leaves used as scoops.
Serves 6.