Tabouleh - 1

Course : Middle-Eastern
Serves: 1
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1/2 cup fine grain cracked wheat
1/2 cup onion, finely chopped
1/2 teaspoon allspice
1/2 teaspoon pepper
1 teaspoon salt or to taste
3 cups parsley finely chopped
1/2 cup scallions finely chopped
2 cups ripe tomatoes, finely chopped
1 1/2 cups fresh spearmint leaves
1/2 cup fresh lemon juice
3/4 cup olive oil

Preparation / Directions:

RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

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