tabbouleh

Categories: Vegetable; Middle east; Vegetarian
Yield: 6 servings

Measure	Ingredient
6 ounces	Burghul wheat,
1 small	Onion finely chopped,
	Juice of 1 lemon
9/16 ounce	Parsley finely chopped,
16	Black olives stoned,
	Sea salt
4 tablespoons	Olive oil,
8 smalls	Tomatoes,

freshly ground pepper

Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat.

Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as.