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Fat per serve: 1 gram
1. Place cracked wheat and dried apricots in a bowl or pan with a tight-fitting lid. Pour boiling water over, cover and leave to stand for 15 minutes (the water will be absorbed).
2. Peel cucumbers and cut in half lengthways. Using a teaspoon, scoop out seeds and discard. Slice cucumbers finely and set aside to drain well for 15 minutes. Pat dry with paper towel, if necessary.
3. Add cucumber, mint, parsley, coriander, onion, spring onion and lemon juice to cracked wheat mixture; mix together and fluff with a fork.4. Serve salad in lettuce cups, accompanied by flat Lebanese bread and some sliced ripe tomatoes. Garnish with parsley if desired.