This is how to make Tabbouleh (spelt Taboula in Iraqi cuisine), the middle-eastern parsley and bulgar wheat salad: there should be considerably more parsley than bulgar grains (some people say a 9:1 ratio of parsley to bulgar) in an authentic recipe, though delis and restaurants reverse the ratio and you end up with a version that is out of kilter with the original.
50g bulgar wheat
1 bunch parsley, finely chopped
4 medium ripe tomatoes, diced
1/4 cucumber, finely chopped
3 spring onions, finely sliced or 3 shallots, finely chopped
1/4 of a bunch of fresh mint, finely chopped
3 tablespoons olive oil
Juice of 2 lemons
Salt and freshly ground pepper
1. Soak the bulgar wheat in boiling water (it takes between 20-30 minutes) until soft. Drain and mix with the rest of the ingredients, adjusting the salad by adding more lemon juice or olive oil to balance it to your taste. Season with salt and black pepper.