5 c. chopped fresh parsley
8-10 spring onions
3 lg. tomatoes
1/2 c. Bur'gul (cracked wheat)
2 tsp. salt
Pepper to taste

Wash in cupped hands Bur'gul and refrigerate drained for 1 hour. Chop and set aside white of onions. Chop and set aside green of onions. Add white of onions and seasoning to Bur'gul, then set aside.

Mix chopped parsley, chopped green of onion. Chop tomatoes finely and add to parsley. Add Bur'gul mixture. Serve with pita bread or top lettuce.