- Finely chop the parsley (wash well, shake off excess moisture and remove thick stalks), onion and mint- the use of a food processor may be ok for the untrained palate but would not make a great tabbouli!
- Dice the tomato in the smallest cubes possible
- Squeeze the lemon juice
- Wash and separate the leaves of the lettuce
1. Soak burghul for 20 minutes with the cold water and lemon juice.
2. Put burghul into a mixing bowl and add all ingredients except the oil. Toss well.
3. Cover and chill for at least 1 hour before serving. The oil is added and mixed in just before serving to prevent wilting of the parsley leaves.
4. Serve in salad bowl lined with crisp lettuce leaves. Fill the lettuce with tabbouli and then enjoy.
