Tabouli Salad

Tabbuli

3/4 c. burghul (bulgur wheat, cooked)
2 large bunches of parsley (approximately 1 qt, when chopped), finely chopped
1 cup finely chopped fresh mint or 1/4 to 1/3 c. dried mint
1/2 bunch green onions, finely chopped
1 or 2 large tomatoes, finely chopped
1 small dried onion, finely chopped
1/8 t. cinnamon
2-3 t. salt
pepper to taste
1/2 c. to 2/3 c. fresh lemon juice
1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water.  Place in large mixing bowl.  First finely chop the parsley, then the green onions and the tomatoes.  Place vegetables in layers with the burghul in the order given, leaving dried onions on one-half of the layer and diced tomatoes on the other.

Add seasonings to the dried onions nad mix thoroughly.  Add lemon juice and toss with spoon and fork.  Just before serving, add the oil and toss thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time, leaving out the tomatoes and oil.  Just cover with plastic wrap and refrigerate.  Add tomatoes and oil just before serving.