Tabbouleh

Today Dave prepared Tabbouleh (Mint and Parsley Salad) for lunch, it is one of my favorite dishes. Perfect for a light summer lunch.

Tabbouleh

1 cup fine burghul (crushed wheat)
1/2 cup finely chopped mint
1 1/2 cup cups finely chopped parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes
3/4 cup olive oil
1 cup lemon juice salt and pepper
soften burghul by soaking one hour in water, then drain well and press out the excess water. Mix burghul, onions, salt and pepper, crushing onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice and salt to taste .