Note: Let stand for 30 minutes before serving.
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
Place the burghul into a bowl and add enough hot water to cover it by 3cm. Set aside for 20 min to soak.
Meanwhile, combine the parsley, mint, spring/green onions, tomatoes and cucumber in a large bowl.
Drain the burghul, squeezing as much liquid out as possible then add to the bowl with the parsley mixture.
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.