Another more traditional form of tabbouleh which tastes spectacularly.
2 c parsley (washed, drained and chopped)
16 oz tomato (washed and diced)
1⁄2 c mint (washed, drained and chopped)
1⁄4 c onion (peeled and diced)
1⁄2 c lemon juice
1 t salt
1⁄2 c olive oil (extra virgin olive oil)
- Mix in well the tomatoes with the burghul.
- Rub the onion into the salt.
- Mix both mixtures together then add in the rest of the ingredients and mix again.