TABBOULEH SALAD

Ingredients

• 1/2 cup burghul (cracked wheat), rinsed
• 3 cups fresh flat-leaf parsley leaves, chopped (see tip)
• 3/4 cup fresh mint leaves, chopped (see tip)
• 3 medium tomatoes, finely chopped
• 1 small white onion, finely chopped
• 2 tablespoons olive oil
• 1/3 cup lemon juice

​Steps
Place burghul in a bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out water with a metal spoon.

Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.
Place oil and lemon juice in a screw-top jar. Secure lid. Shake to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.