Tabouleh

5 bundles of parsley; soaked, rinsed, and leaves removed from the stems and chopped
8 oz of burghul
1 tomato, chopped
small head white onion, chopped
1 tablespoon fresh (or dry) mint
salt, lemon, and olive oil to taste
Soak the burghul in cold water until it becomes soft. Drain and squeeze out any excess water. Put the tomato, onion, parsley and mint into the bowl and mix thoroughly with the burghul. Stir in the salt, lemon juice and olive oil to taste. Mix well together. Leave for 15 minutes and then taste and adjust seasoning if necessary.

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