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INGREDIENTS NEEDED:

• 3 cups of finely chopped parsley
• ¼ cup of fine cracked burghul ( creaked wheat)
• 4 medium size tomatoes, diced small ( pea size)
• 2 tablespoon of finely chopped fresh mint ( optional)
• ¼ of cup of finely chopped spring green onions
• ½ of lemon juice
• ½ cup of extra virgin olive oil
• 1 teaspoon of salt ( as desired)

PREPARATION:

• Rinse burghul and drain well from water, set aside for 15 minutes to soak in small amount of water ( ½ cup)

• Wash and chop parsley, mint, green onions and tomatoes
• Mix the chopped ingredients with salt , lemon juice, olive oil, toss the mixture well and add to  soaked burghul , mix well all the ingredients together.
• Serve tabbouleh in a bowl OR, lay platter with crisp lettuce leaves and place tabbouleh on top, and enjoy.