Tabbouleh by George Saoma

Serves 4-5

1 1/2 cups fine burghul (bulgur wheat)
3 bunches Italian parsley
1 large cucumber
1/4 cup olive oil
1/3 cup lemon juice
2 large tomatoes
Salt and pepper to taste

Put burghul in a bowl of water, and soak until soft (10–15 minutes). Finely chop parsley. Dice onion, cucumber, tomatoes. Combine all ingredients in a bowl. Cover and refrigerate until chilled.