Wheat salad with mint and parsley (Tabouleh)

I have a book that´s been with me for at least 20 years. It costs very little, it´s a pocket edition and is one of the best investment I have ever made. Its title is "La cocina mediterránea" by Lourdes March.

Today´s recipe is from this book. It´s a salad from Lebanon but is well known in all the Mediterranean and I think in much of the rest of the world: The Tabbouleh salad.

Ingredients:

1.80 Ounces of burghul wheat or cous cous

2 Tomatoes

1/2 Onion

8 Spoons of parsley

2 Spoons of mint

Salt and pepper

The juice of 2 lemon

4 Spoons of good Spanish olive oil

1 Lettuce

Chop the tomatoes, the onion, the parsley and the mint. Cook the burghul wheat or the cous cous follow the package´s directions. When it´s cooked and cold, place it in a bowl, add the olive oil, the lemon juice and some salt.

Then mix the burghul wheat or the cous cous with the tomatoes, the onions, the parsley and the mint. Try it and add more salt, lemon or olive oil if it is necessary.

Serve on the lettuce leaves as the pictures shows.