Tabbouleh (Bulgar Salad)

This goes well with lamb or barbequed beef

Ingredients:

Method:

1 cup fine cracked wheat (bulgar)

Wash the wheat by putting it into a large measuring cup or bowl and pouring warm water over it. Sometimes it has to stand in the water, until it is softened enough to eat, but don't leave it too long. You want it to be crunchy.
Drain it through a fine-mesh strainer.
2/3 cup freshly squeezed lemon juice
1/4 cup olive oil
salt
allspice
Whisk lemon juice, oil, salt and allspice together in a salad bowl.
Marinate the washed wheat in the mixture by letting stand for 1 to 2 hours.
3 larges bunches parsley, chopped
1/2 cup finely chopped green onions
1 cup finely chopped fresh mint leaves,
-- or -- 2 Tbsp dried mint
2 tomatoes, diced
Make certain parsley, onions and mint are washed and well-drained before chopping. Mix into wheat mixture.
Garnish with diced tomatoes around the rim of the bowl.
Serves 8 to 10 from The Globe & Mail, Sep 23, 1981