Here we go with exotic fare again! From Lebanon, courtesy of Amer Habda, a wonderful parsley salad!

Taboule Salad

Soak 2 tablespoons of Burghul (crushed wheat) in water for about 1/2 hour.
The idea is to soften the wheat a bit. Drain off any excess water when done soaking.

In food processor, blend the following:

leaves from 2 bunches of parsley (remove stems!)
A few leaves of green mint (to taste)
1/4 cup onion
2 tomatoes

Add salt to taste to the parsley, mint, tomatoes and onions.

Add juice from two lemons and 2 tablespoons of olive oil.

Add the crushed wheat.

Mix well and serve as a salad. Taboule can be served with lettuce leaves and eaten as a wrap.

Amer has written a good travelogue that gives an interesting glimpse into the Middle East.