Rince the burgul, drain, and keep it covered in a little water to soak for about 30 minutes.Strip the mint leaves off the stalks.Wash the parsley, mint, tomato and onion and shake off excess waterDice the tomato and add to the burghul.Finely chop the parsley, then the mint, and mix with the burghul and tomato.Finely chop the onions, then add to the rest of the ingredients.Season with salt and pepper.Dress the salad with lemon juice, olive oil and more salt as necessary.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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