• 4 bunches of flat-leaf Parsley chopped finely, drained
  • 1 bunch of fresh green mint chopped finely, drained
  • 5 medium sized tomatoes chopped, drained
  • 1 small white onion chopped finely
  • 1/4 cup of fine Burghul (fine cracked wheat #1)
  • 1/3 to 1/2 c. of quality olive oil
  • 1/2 c. of Junal lemon seasoning
  • 1/2 to 2/3 tsp of salt
  • 1/3 tsp of Junal 7-Spices


  1. Rinse all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Drain chopped parsley or spread them on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Chop tomatoes into small cubes then place in strainer to rid them of the juice.
  5. Finely chop onions and mix with 7-spices and salt.
  6. Soak the dry JunalTM Burghul in the JunalTM lemon seasoning till it becomes soft.
  7. Mix lightly all vegetables with the JunalTM
  8. Add olive oil. Avoid over-mixing so it doesn’t turn soggy.
  9. Serve Tabbouleh with lettuce, grapevine or cabbage leaf.