Tabbuli

• 3/4 burghul #2
• 2 large bunches parsley
• 1 c. finely chopped fresh mint or 1/4 to 1/3 c. dried mint
• 1/2 bunch green onions with ends, finely chopped
• 1 to 2 large tomatoes, finely chopped
• 2 small dried onions, finely chopped
• 1/8 tsp. cinnamon
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. fresh lemon juice
• 1/2 c. olive oil

1. Rinse burghul with water; drain, then squeeze the water out. Place in a large mixing bowl, first finely chop the parsley, mint, green onions and tomatoes.
2. Place vegetables in layers on top of burghul in the order given, leaving dried onions on one half of the top layer and diced tomatoes on the other.
3. Add seasonings to the dried onions and mix thoroughly.
4. Add lemon juice and toss with spoon.
5. Just before serving, add oil and toss thoroughly.

parsley, fresh mint, green onions, tomatoes, onions, cinnamon, salt, pepper, lemon juice, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670684 (may not work)