Ingredients

• 2 bunches of parsley, yielding about 5 oz of chopped parsley
• 2 ½ oz fine burghol (medium fine grind cracked wheat)
• 9 oz rinsed, finely diced ripe tomatoes
• 2 medium white onions, finely diced
• 3 tablespoons of lemon juice
• 2-3 tablespoons extra virgin olive oil
• a large handful of fresh mint leaves, rinsed, drained, finely chopped
• Salt, to taste
• Black pepper, freshly milled, to taste
  

Undo the parsley and gather the sprigs into small bundles so that the leaves are packed together at the same level. Rinse and drain well. Place each bundle on your chopping surface, grip the upper part of the parsley firmly with one hand, and with the other, use a sharp knife to cut off the stalks. Chop the rest of the parsley.
Wash the burghol, drain quickly, squeeze out excess water and place in a salad bowl. Cover the burghol with the tomatoes; allow it to absorb the tomato juices. Meanwhile, sprinkle the onion with the salt and black pepper, then add to the burghol and tomato in the bowl. Add the lemon juice, mint and parsley, and mix well; taste and adjust seasonings. If the tabbouleh is not moist enough, add a little bit of lemon juice.
Serve immediately with leaves of lettuce. You may also pile the tabbouleh into a pita pocket.

Makes 6 to 8 servings.