My Recipe for Tabouleh

I apologize in advance the only thing I actually measure is the lemon juice and olive oil. I eyeball everything else.

Here is the final product. http://ift.tt/20GH20M

4 large lemons - this should make 8oz of juice. I have an electric juice reamer which helps.

8 Oz of good olive oil. Should be an equal amount to the lemon juice

1/2 of a large onion diced small

4 ripe tomatoes diced small

1/3ish cup of bulger wheat #1

4 large bunches of curly parsley. The more curled it is the better. If it has started to flatten out it will start to get bitter.

Dried peppermint leaves

Salt.

I dice the the onion and tomatoes and put them in the bowl first. Ensure you get most of the juice from the tomatoes into the bowl.

Then add the lemon juice, olive oil, and some salt then mix to combine. To avoid getting seeds in the mix I use a large fine meshed strainer. http://ift.tt/1Nmo7yr

Rinse and drain the Bulger wheat. I use the same strainer from the lemon juice. I just rinse it out first. Make sure you get as much of the water out of the wheat after rinsing as you can.

Add the Bulger wheat to the bowl an mix.

Now rinse the parsley well in their bunches. Parsely can have lots of dirt and rocks in it. Shake out as much of the water as possible. Added water dilutes the flavor so do your best to get it out.

Chop the parsley how you like it up to the band that holds the bunch together. You don't want the excess stem parts. Then add the parsley to the bowl and mix as you go to make it easier to deal with.

Add dried peppermint and salt to taste.

If you follow this order the Bulger wheat should soft enough that you can immediately eat it.

bon appetit