1/2 cup fine burghul (cracked wheat)
2 medium-large tomatoes
1 spring onion (shallot)
3 cups continental fresh parsley, coarsely chopped
6 lettuce leaves
1/2 cup fresh mint, coarsely chopped
1/8 cup olive oil
juice of half a lemon (or to taste)
Place the burghul in a bowl. Add enough cold water to cover. Set aside for 1 hour to soak.
Dice the tomato, lettuce and spring onion. Peel and dice the cucumber.
Place the diced vegetables, fresh mint and parsley in a bowl. Drizzle the olive oil and add the lemon juice.
Drain the cracked wheat and add into the bowl. Garnish with a the core of a lettuce, lemon quarters, cucumbers and/or carrot.
You can serve the tabbouleh in bowls made from cabbage leaves, and place the core in the centre.