Tabbouleh

The Abqaiq Cookbook - 1973

1 cup crushed wheat
1/4 - 1/2 cup finely chopped mint
1 1/2 cups finely chopped parsley
1 cup finely chopped green onions
3/4 cup chopped tomatoes
1/2 - 3/4 cup olive oil
lemon juice, salt, pepper to taste

Soften wheat by soaking in water 1 hour. Drain well and press out all water. Mix onions, wheat, salt and pepper together well, crushing onion juice into wheat with fingers. Add other ingredients, mixing well. Adjust lemon juice and salt to taste. Serve on crisp lettuce leaves.

Good as a dip with Arab bread pieces.

Yield: Serves 6

B. Bailey, Abqaiq