Tabbouleh
 
2 tbsp burghul or crushed and broken wheat
1 tbsp finely chopped parsley
2 tbsp finely chopped fresh coriander
4 spring onions
1 small cucumber
1 tbsp fresh mint
salt and pepper to taste
juice of 1 or 2 lemons
2 tbsp olive oil


Preparation
  • Soak the burghul for about 15 minute a bowl full of water. Drain in a muslin cloth. Put the wheat in a bowl and add vegetables and herbs.

  • Traditionally all vegetables and herbs are chopped fine, but even small pieces are acceptable.

  • Mix well. Add salt, pepper and lemon juice to taste and again mix well. 

  • Add half the oil, mix thoroughly, then add the rest if necessary and mix again, until the salad glistens. Taste, and adjust the seasoning if necessary.