TABBOULEH

Parsley salad
Serves 4-6
Burghul (cracked wheat) ½ cup*
Spring onions 4-6
Salt 1 teaspoon (optional)
Pepper ¼ teaspoon
Mixed spices ¼ teaspoon
Parsley 4-5 cups (one generous bunch) finely chopped
Fresh mint ¼ cup finely chopped, or dried mint 2 teaspoons
Tomatoes 3 large chopped
Lemon juice ¼ cup
Olive oil ¼ cup

• Wash burghul and drain well by squeezing out the excess water. Place in a bowl and refrigerate for at least 1 hour
• Trim spring onions to include about 20 cm (8 inches) of green. Finely chop the white of the onions and add to the burghul along with salt pepper and spices. Set s.
• Chop the green part of the onions and place with parsley, mint and tomatoes, on top of the burghul mixture. Set aside to refrigerate
• Add lemon and oil before serving and toss well.


*For a recipe that takes less preparation time couscous is a good substitute.