Tabouli

1. 1

   Place burgul in a soup or cereal bowl.

2. 2

   Pour water in bowl until burgul is just covered.

3. 3

   Let sit.

4. 4

   Chop parsley leaves very fine (discard stems).

5. 5

   Chop mint, tomatoes and onion very fine. Put parsley and mint in large bowl and fill with water to wash leaves.

6. 6

   Drain water and squeeze parsley and mint as dry as possible.

7. 7

   Drain burgul of excess water.

8. 8

   Combine parsley, mint, tomatoes, onion and burgul.

9. 9

   Mix lemon juice and oil.

10. 10

    Add to parsley mixture.

11. 11

    Add salt to taste.

12. 12

    Let stand at least 1/2 hour. Adjust lemon juice, oil and salt to taste.

13. 13

    Should be able to taste just a shade more lemon juice than oil.

14. 14

    Traditionally eaten by putting tabouli in romaine lettuce leaves.

No additional tips available.