Ingredients:

1/4 cup burghul, fine cracked wheat
2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)

Methods:

Wash chopped mint and parsley then drain well.Wash the burghul several times and drain.
Soak it in chopped tomatoes for 20 minutes.Rub chopped onion with salt.Mix all ingredients in a bowl.Add olive oil and lemon juice, toss the mixture well.Serve Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leaves.

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