2 bunches of green onions
5 bunches of parsley
2 bunches of fresh mint
2-1/2 lbs. fresh tomatoes
4 oz. olive oil or other salad oil
2 teaspoons salt
1 teaspoon pepperWash the burghul half an hour before preparing the tabbouli. Dice the tomatoes. Chop parsley, green onions, and mint very fine. Mix all the ingredients together, adding oil and lemon juice gradually.
Serve on a platter leaving some of the chopped tomates to decorate the top of the platter, by making a one inch wide row along the circumference of the platter.
Beside this, one may also serve fresh leaves of lettuce, grape vine leaves, tender cabbage, or a combination of the three to be eaten with the tabbouli salad instead of pita bread.