Tabouli
	2 cups    water   1 cup    burghul   1 tsp    salt   ¼ cup    lemon juice   1 clove    garlic   4   shallots   ¼ cup    mint   ¼ cup    olive oil   1 pinch    black pepper   2 med    tomatoes   2/3 cup    parsley   1 small    cucumbers     1 Peel and finely chop garlic. Trim shallots and slice thinly. Chop mint. Finely chop parsley. 2 Bring water to a boil in a medium-sized pan. Add the burghul and salt. Cover the pan, remove it from the heat and let the burghul soak about 15 mins or until it is chewable. 3 When the burghul is tender, turn it out into a serving bowl. Add the lemon juice, garlic, shallots, mint, oil, parsley and pepper. Toss to mix. 4 Cover the salad and put aside until you are ready to serve. Just before serving, add the diced tomatoes and cucumber. Toss again.   Servings: 6   Copyright © 2006, The Gourmet Saint