Ingredients

• 1/2 cup burghul (#2) *

• 2 bunches parsley (approx. qt when finely chopped)

• 1 cup finely chopped fresh mint

• 1/2 bunch scallions with green ends, finely chopped

• 1 or 2 large tomatoes, finely chopped

• 1 medium-sized cucumber peeled and finely chopped

• 1/8 tsp cinnamon

• 2-3 tsp salt

• pepper to taste

• 1/2 cup – 2/3 cup fresh lemon juice

• 1/2 cup olive oil

Directions

Rinse burghul, drain, then squeeze excess water out. Place burghul in a large mixing bowl. Add parsley, mint, scallions, cucumber, and tomatoes all finely chopped to the bowl.

Add seasonings and lemon juice and toss with a spoon and fork, do not stir. Just before serving add oil and toss again thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time by omitting tomatoes and oil. Just cover and refrigerate. Add tomatoes and oil just before serving.

*Burghul-crushed wheat ; usually comes in fine (#1), medium (#2), and coarse (#3). Note; cracked wheat or bulgur wheat is a satisfactory substitute.