Tabbouleh

I use the food processor to prepare the herbs and vegetables. This salad is great to make in summer when parsley, mint and tomatoes are in plentiful supply.
(Serves 4)

1 cup fine burghul wheat
½ cup finely chopped mint
1 ½ cup finely chopped parsley
1 medium onion, finely chopped
4 large tomatoes, finely chopped
3 cloves garlic, peeled and crushed
¼ to ½ cup olive oil
½ to 1 cup lemon juice
salt and pepper

Rinse burghul wheat to wash off dust and any extra starch, then soak in cold water to soften and plump up the wheat. Drain well and squeeze to remove all excess water.
Mix in remaining ingredients thoroughly until you have a tasty mixture. Serve on lettuce leaves with extra tomato for garnish.

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