Tabbouleh(Middle Eastern Salad) - cooking recipe

Ingredients

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

Preparation

Wash burghul.
Drain and place in a large bowl.
Squeeze out moisture by cupping your hands and squeezing.
Add all chopped vegetables and mix well.
Add oil, lemon juice, salt and pepper. (It's a long process, but chop the vegetables as fine as possible for the more true Tabbouleh.)
Allow burghul to soak and absorb the juice (about 1 hour).
Serve over fresh green lettuce.
Eat with lettuce leaves, tender grape leaves or with a fork.
Makes a refreshing appetizer or a picnic salad.
Makes 4 servings.