| 1 cup | burgul (=bulgar/cracked wheat) |
| 1 bunch | flat-leaf parsley, finely chopped |
| 1 bunch | mint, finely chopped |
| 1 - 2 | lemons, juiced |
| 3 - 4 | ripe tomatoes, chopped |
| 5 | spring onions, chopped |
| 1/2 | purple onion, very finely chopped |
| sea salt and freshly ground black pepper, to taste |
Put the burgul in a bowl and pour over boiling water to cover. Leave for 15 minutes or until softened, then drain well in a sieve, and allow to cool. Return the burgul to the bowl and add the rest of the ingredients. Stir well and adjust seasoning to taste.
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