Tabouleh Salad

submitted by Dawn_Scotting
from New Zealand

6oz burghul wheat
1 small onion finely chopped
juice of 1 lemon
1 1/2 oz parsley finely chopped
16 black olives stoned
sea salt
4 Tbsp olive oil
8 small tomatoes
freshly ground pepper

Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry.
Add the onion, parsley & half of the olives quartered. Beat together the
oil & lemon juice & season to taste. Mix into the wheat. Put into a flat
serving dish and top with the tomatoes quartered and the rest of the
olives cut into halves. Mint may also be added to this dish, either in
place of the parsley or as well as.

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