3/4 cup burghol, fine grain
3 cups water
3 cups fresh parsley, minced
2-3 large tomatoes, chopped
4-5 green onions, minced
15 fresh mint leaves, minced, or 2 tablespoons dried mint
10 pimiento stuffed green olives, minced.

Dressing:
1/2 cup lemon juice
1/2 cup olive oil
salt to taste
1 tspn hot pickle juice (optional)
1 clove garlic (optional) Note: I always add the garlic

1. Rinse the burghol several times and set aside to soak in the water
for 20 minutes or longer.
2. Chop the parsley very, very, fine. (Do not use a blender but a food
processor works fine.)
3. Add remaining ingredients. Squeeze the wheat by handfuls, removing
all the water, and add to the salad.
4. Pour on the dressing and mix well. To improve the flavor, refrigerate
for 15 minutes before serving, stirring occasionally. Taste and adjust
the dressing as desired.
5. Serve accompanied by crisp leaves of Romaine lettuce to be used to
scoop up the salad.

Variations: You can add finely chopped cucumber to the tabboole. If you
find that its juices dilute the dressing, salt it and set aside like
eggplant an hour before serving. Rinse and pat dry, then add just before
mealtime. A pinch of allspice may also be added.

Copyrigt 1984. From Arabian Cuisine by Anne Marie Weiss-Armush