Ingredients
1/3 cup fine burghul or cracked wheat
3 cups fresh parsley leaves, roughly chopped
1 cup fresh mint leaves, finely chopped
4 spring/green onions, finely sliced
2 tomatoes, diced
1 Lebanese cucumber, diced
juice of 2-3 lemons
1/3 cup olive oil
Method
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Place the burghul into a bowl and add enough hot water to cover it by 3cm. Set aside for 20 min to soak.
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Meanwhile, combine the parsley, mint, spring/green onions, tomatoes and cucumber in a large bowl.
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Drain the burghul, squeezing as much liquid out as possible then add to the bowl with the parsley mixture.
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Whisk together the lemon juice, olive oil and some salt and pepper in a jug. Pour into tabouli and stir well to combine. Chill until required.
