Lebanese Tabbouleh

Ingredients

65 gr fine cracked wheat
60 gr onion
1 gr allspice
1 gr pepper
80 gr parsley
65 gr scallions
300 gr ripe tomatoes
26 gr spearmint leaves
120 ml lemon juice
180 ml olive oil

Instructions

Rinse the cracked wheat several times then cover with water by 1 cm 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.