TABBOULEH

Ingredients

1/2 cup daliya, 1 cup chopped mint leaves, 1.5 cups minced fresh flat-leaf parsley, 1 bunch spring onions, sliced fine, 1 large tomato, peeled and diced, 3 table spoon extra virgin olive oil, 3 table spoon fresh lemon juice plus more as needed. 1/2 table spoon ground roasted cumin seeds.

Method

Place daliya in a bowl, cover with cold water and let it stand for 10 minutes. Then drain and squeeze dry. With a fork, seperate into individual grains. Stir in the parsley, spring onions, tomato, mint, olive oil and lemon juice. Season with salt and pepper. Cover and refrigerate for at least two hours but bring to room temperature before serving.