Categories: Vegetables, Mideast, Vegetarian 
      Yield: 6 servings 
  
      6 oz Burghul wheat,                     16    Black olives stoned, 
      1 sm Onion finely chopped,                    Sea salt 
           Juice of 1 lemon                    4 tb Olive oil, 
   9/16 oz Parsley finely chopped,             8 sm Tomatoes, 
  
  freshly ground pepper 
   
  Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. 
  Add the onion, parsley & half of the olives quartered. Beat together the 
  oil & lemon juice & season to taste. Mix into the wheat. Put into a flat 
  serving dish and top with the tomatoes quartered and the rest of the olives 
  cut into halves. Mint may also be added to this dish, either in place of 
  the parsley or as well as.