Ingredients

• 2 cups - fresh flat leaf parsley, finely chopped
• 1/2 cup - fresh mint leaves, finely chopped
• 1/4 cup - burghol (cracked wheat) daliya
• 2 spring onions, finely chopped
• 2 cloves garlic, very finely chopped
• 2 medium sized tomatoes
• A few crisp lettuce leaves
• Juice of 2 lemons
• Olive oil as required
• Salt and black pepper to taste

How to Make Tabouleh

• Rinse the burghol (cracked wheat) and place in a bowl with sufficient cold water to cover and leave to soak for 20 mins.
• Meanwhile, prepare the other ingredients, wash the parsley, leave to drain well, remove the thick stalk, chop fine.
• Wash and chop the mint leaves very fine, then the spring onions and tomatoes.
• Mix these ingredients together with the parsley.
• Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture.
• Mix the burghol thoroughly with the parsley, mint and tomato.
• Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.
• Chill for about an hour in the refrigerator before serving.
• To serve, line a bowl with crisp lettuce leaves and place the salad on top.
• Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled.