Middle East Tabouleh Salad - cooking recipe

Ingredients

1 c. fine burghul (wheat pilaf)
2 c. chopped parsley (optional)
1/2 c. finely chopped green onions
1/4 c. finely chopped mint
1/4 c. olive oil
1/2 c. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
2 firm ripe tomatoes, chopped
1 cucumber, sliced

Preparation

Wash burghul with cold water and drain at once, squeezing all the water out.
Add lemon juice, oil, salt and pepper.
Stir well. Let stand a few minutes or until burghul has absorbed the lemon and oil.
Sliced and chopped vegetables must be pretty dry so that when you add the burghul which has been mixed with oil and lemon juice, it will not be soggy, but hold together better.
Add mint last, if you want.