Tabbouleh

A refreshing salad from Lebanon, tabbouleh is traditionally eaten by scooping it up with lettuce leaves.

Ingredients:

• 8 oz (225 g) burghul (precooked cracked wheat)
• 1 onion, finely chopped
• 3 tomatoes, chopped
• 3 tbsp mint, fresh or dried, chopped
• 6 tbsp parsley, finely chopped
• 10 tbsp (150 ml) lemon juice
• 10 tbsp (150 ml) olive oil
• salt and pepper to taste
• black olives to garnish
• lettuces

Preparation:

Soak burghul in plenty of warm water for 1/2 hour.

Drain and squeeze well with your hands and place in a mixing bowl.

Add all remaining ingredients, mix thoroughly and garnish with black olives. Serve from a large salad bowl with lettuce leaves.