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| Main Ingredients | Burghul, Fresh Parsley |
| Cuisine | Middle Eastern |
| Course | Salads |
| Prep Time | 26-30 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 4 tablespoons burghul (burghul),soaked
- 1 medium tomato, chopped
- 1 cup roughly chopped fresh parsley
- Salt to taste
- 6-8 black peppercorns, crushed
- 1 tablespoon lemon juice
- 4 teaspoons extra-virgin olive oil
Method
- Strain the burghul through muslin cloth. Squeeze well to remove all the water. Quarter the tomato, remove seeds and chop roughly. Place the parsley in a bowl.
- Add burghul, tomato, salt, crushed black peppercorns, lemon juice and two teaspoons extra virgin olive oil and mix well. Transfer into a serving bowl. Drizzle the remaining extra virgin olive oil and serve.
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