Tabouleh

This Tabouleh recipe serves 4 3 cups of finely chopped flat leaf parsley 1/2 cup of finely chopped mint 4 or 5 finely chopped spring onions ( with the green parts ) 4 tomatoes medium size chopped into small cubes 100g of fine burghul 1/2 cup lemon juice 4 tbs olive oil Salt and Pepper
		** Important ** When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.
For the ultimate Tabouleh dish, follow these simple instructions: Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves . www.lebaneserecipes.com