Tabbouleh(Aperitif Or Salad From Lebanon) - cooking recipe

Ingredients

1 c. burghul (fine crushed boiled wheat)
1/2 c. mint leaves
1 medium size onion
2 tomatoes
2 tsp. salt
1 1/2 c. parsley
1/2 c. olive oil
1/2 lemon juice

Preparation

Soak burghul until soft; in cold water it requires 1 hour, in warm water 1/2 hour.
Wash parsley and mint leaves thoroughly and chop very fine.
Chop onion very fine. Drain burghul. Add chopped parsley, mint and onion.
Mix well.
Add seasoning, chopped tomatoes, lemon juice and oil.
Mix well and serve. Serves 4.