Tabouleh

• 3/4 c. cracked wheat
• 2 c. cold water
• 2 c. chopped parsley
• 1/2 c. finely chopped green onions with tops
• 1/4 c. finely chopped mint or 2 tsp. dried crushed mint
• 1/4 c. olive oil
• 2 Tbsp. lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 firm ripe tomatoes
• 1/4 c. lemon juice, mixed with 1/2 tsp. salt

1. Place cracked wheat in a bowl and cover with cold water.
2. Let soak 30 minutes.
3. Drain and press out moisture.
4. Spread out on clean cloth and allow to dry.
5. Wash parsley.
6. Cut off stalks.
7. Wrap in towel and refrigerate.
8. Put wheat in mixing bowl and add onions. Mix it well (using your hands is the best way to be sure it is well mixed).
9. Add parsley and mint.
10. Beat olive oil with lemon juice and stir in salt and pepper.
11. Add to salad and toss well.
12. Peel, seed and dice tomatoes.
13. Gently stir into salad.
14. Cover and chill at least 1 hour.
15. Very good served with pita bread.

cracked wheat, cold water, parsley, green onions, mint, olive oil, lemon juice, salt, freshly ground black pepper, firm ripe tomatoes, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695550 (may not work)