Tabouli

• 5 bunches flat-leaf parsley
• 5 large tomatoes
• 1 large onion
• 4 to 5 large leaves mint or 2 to 3 Tbsp. dried mint
• 1/4 c. fine burgul
• 1/4 c. fresh lemon juice
• 1/4 c. olive or canola oil

1. Place burgul in a soup or cereal bowl.
2. Pour water in bowl until burgul is just covered.
3. Let sit.
4. Chop parsley leaves very fine (discard stems).
5. Chop mint, tomatoes and onion very fine. Put parsley and mint in large bowl and fill with water to wash leaves.
6. Drain water and squeeze parsley and mint as dry as possible.
7. Drain burgul of excess water.
8. Combine parsley, mint, tomatoes, onion and burgul.
9. Mix lemon juice and oil.
10. Add to parsley mixture.
11. Add salt to taste.
12. Let stand at least 1/2 hour. Adjust lemon juice, oil and salt to taste.
13. Should be able to taste just a shade more lemon juice than oil.
14. Traditionally eaten by putting tabouli in romaine lettuce leaves.

flatleaf, tomatoes, onion, mint, burgul, lemon juice, olive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287924 (may not work)