• 3 bunches of parsley. Remove thick stems. Chop fine (I use the food processor)
• 1 bunch of fresh mint (or 1/4 cup dry mint). If fresh mint, use leaves only, and discard the stems. Chop fine.
• 1 medium onion (white is preferable). Chop fine.
• 2 large ripe tomatoes. Chop fine
• Juice from 3 small lemons (or 2 large lemons)
• 1/2 cup good olive oil (not flavored)
• 1/4 cup of burgul wheat
• 1 tbls salt
• 1/2 tbls all spice

1. Chop the parsley finely. If curled, I use the food processor. If Italian parsley, do not use the processor unless you want tabbouli juice instead of salad.

2. Chop the onion finely. (Note, if you are using the food processor, cut the onion in eight sections, put in food processor, add the mint, salt, all spice and chop all together. But like parsley, avoid excessive juice. Pulsed mode may be best).

3. Chop the mint finely.

4. Chop tomatoes finely (do not use the food processor for the tomatoes).

5. Add 1, 2, 3, and 4 in a mixing bowl.

6. Wash and rinse the burgul wheat. Squeeze the water out. Add to salad. Let sit for 5 minutes.

7. Add lemon juice and oil to all ingredients in the mixing bowl. Mix.

ENJOY!