Lebanese Tabbouleh

Serves:

Ingredients:

1/2 c Fine grain cracked wheat
1/2 c Fresh lemon juice
another mint)
(if necessary, substitute
(finely chopped)
1 1/2 c Fresh spearmint leaves
(if not ripe, omit)
2 c Finely chopped ripe tomatoes
1/2 c Finely chopped scallions
3 c Finely chopped parsley
1 ts Salt; or to taste
1/2 ts Pepper
1/2 ts Allspice
1/2 c Finely chopped onion
(bulgur)
3/4 c Olive oil

Method:

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.