When I was shopping for burghul in my local Middle Eastern food store, the proprietor leaned over the counter and said. ‘Don't use too much, just a small handful.' She then proceeded to share her tabbouli recipe with me where the burghul is softened by the juices of the cucumber and tomato.

Serves 6-8
Preparation time: 30 minutes

3 tightly packed cups (about 3 bunches) curly leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
3 medium green onions (shallots/spring onions), white and light green parts sliced
3 large red ripe roma tomatoes, chopped
2 tablespoons burghul
1 large Lebanese cucumber, quartered lengthwise then finely sliced
Juice 1 lemon
2 tablespoons olive oil

Place the chopped parsley, mint and green onions in a large bowl and spread the chopped tomatoes over the top in a thickish layer.

Sprinkle over the burghul. Top with the finely chopped the cucumber.

Drizzle over the lemon juice and oil.

Cover and chill until ready to serve, then toss to mix all the ingredients together.