Middle Eastern Tabbouleh Salad

Ingredients

8 oz (225 g) cracked wheat (bulghar) (available from health food shops)

2 oz (50 g) parsley, finely chopped

8 spring onions, finely chopped (including the green parts)

4 tablespoons lemon juice

2 large beef tomatoes, about 1 lb (450 g)

4 inches (10 cm) cucumber, very finely chopped

4 tablespoons extra virgin olive oil

salt and freshly milled black pepper

Start off by measuring the cracked wheat into a bowl. Cover it with plenty of cold water and leave for approximately 20 minutes or until the grains soften and lose their crunchiness (which means, of course, you'll have to bite a few to find out how they're going).

Then have ready a large sieve. When the cracked wheat has softened, pour the contents of the bowl into the sieve, drain well to extract as much water as possible. Shake the wheat into a deep bowl and stir in the parsley and spring onions followed by the lemon juice and 1½ teaspoons of salt to combine thoroughly.

Meanwhile, finely chop the tomatoes quite small and add to the bowl containing the wheat. Next, add the cucumber and olive oil to the salad and mix to combine everything. Taste and season with salt and pepper.

Pasted from <http://www.deliaonline.com/recipes/middle-eastern-tabbouleh-salad,731,RC.html>