By George Saoma
(4-5 servings)
1½ cups fine burghul
3 bunches Italian parsley
1 large cucumber
¼ cup olive oil
⅓ cup lemon juice
2 large tomatoes
Salt & pepper to taste
Put burghul in a bowl of water, and soak until soft. Should take 10–15 min. Finely chop parsley. Dice onion, cucumber, tomatoes. Mix all ingredients in a bowl. Cover and refrigerate until chilled. Bon appetite!
