Ingredients
- 3 tablespoons of fine burghul #1
- 2 cups of water
- 1 bunch of romaine lettuce
- 3 bunches of flat leaf parsley, finely chopped
- 1 bunch of fresh mint, chopped
- 2 firm, diced tomatoes
- 1/2 an onion, chopped
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup of extra virgin olive oil
- salt and pepper to taste
Preparation
- Soak the burghul in water for 15 minutes in a large bowl. Cup in your hands and squeeze out excess water as tight as possible. Set aside.
- Wash the parsely and the mint very well and drain. Chop them both very fine and mix in with the burghul.
- Add the chopped tomatoes, chopped onions, lemon juice, olive oil and salt and pepper to the mixture.
- Toss well. Serve cold, garnished with romaine lettuce.
- Tear up the remaining lettuce into small pieces and scoop up to eat. Serves 6.
