Tabbouleh

• 1 cup bulgur
• 1/2 cup fresh mint leaves, finely chopped
• 1.5 cups flat leaf parsley, finely chopped
• 1 medium yellow or white onion, finely chopped
• 3/4 cup olive oil
• 1 cup lemon juice (use fresh lemons, not bottled lemon juice)
• salt and pepper to taste
• tomatoes and lettuce (iceberg or butter work best) leaves to serve and garnish

Boil several cups of water and allow to cool slightly. Soften the bulgar by soaking it for one hour in the hot water. Drain the bulgar and press out the water using a sieve.

Mix the bulgar, onions, salt and pepper together, crushing the onion juice into the bulgar with your fingers. Add parsley, mint, olive oil and lemon juice and mix thoroughly. Check seasoning and adjust if more is required. 

Serve on a bed of lettuce leaves, garnished with wedges of tomato.