Tabbouleh(A Middle Eastern Salad) - cooking recipe

Ingredients

1/2 c. fine burghul (cracked wheat)
2 large tomatoes, diced
1 bunch green onions, chopped
4 bunches parsley, chopped
1/2 bunch mint, chopped or 2 Tbsp. dried mint
1 large cucumber, chopped
1/2 c. olive oil
juice of 3 lemons
1 Tbsp. salt
1/2 tsp. pepper

Preparation

Rinse burghul well; drain and place in a large bowl.
Add all chopped vegetables and mix well.
Add oil, lemon juice, salt and pepper.
Allow burghul mixture to set about 1 hour so juice will be absorbed by wheat.
Serve on fresh green lettuce with Pita bread.