Two nights ago, a friend who has traveled the Middle East extensively stopped over.  He asked to see "TABOULI" or parsley-wheat salad on the site.  Tabouli has a nature of its own, the main ingredient being, parsley.  Parsley has been used for nutritional purposes for centuries. 

Tabouli is the national dish of Lebanon, although most peoples throughout the Middle East prepare this salad.  Traditionally, it is served as an appetizer with the drink, Arak ---a licorice/anise flavored hard liquor.

There are different ways to prepare tabouli.  One cannot just food process the ingredients.

The Northern Lebanese tabouli I like best, was taught to me by my good friend, Eli Maroun.   MORE ON NUTRITION

Tabouli--N. Lebanese style

3 large unwashed bunches parsley (flat or curly)

small package/handful fresh mint

1/4 red onion

1/2 small hot house/ seeded traditional variety cucumber

1 small tomato

salt

1/8 C bulgur (burgul)--a kind of cracked wheat

allspice

fresh lemon juice, approx 1/4 C

extra virgin olive oil (Eli prefers corn oil) 1/3C

Mince the parsley very fine.  This will take a little time.  Bunch it together with the left hand and mince from the right.

Mince the mint.  Put the unwashed parsley and mint in a large bowl.  Add water.  Wash well.  Squeeze the parsley dry in handfuls.  Place in a large salad bowl.

Dice small the red onion, tomato, and cucumber.  Add these to the bowl.

Do not soak the bulgur.  It instead will absorb the juices from the vegetables, lemon, and oil. Add the bulgur.

Sprinkle in approx. 1/2-1t salt,  1/8t allspice, the lemon juice and the oil.  Mix well.

After the bulgur absorbs the juice, serve.  Adjust the seasonings to your liking.

An after note-- variations include adding cracked pepper, omitting the tomato and cucumber, using green onion instead of the red, adding less or more bulgur, soaking the bulgur, washing the parsley first or even the night before.  Each preparation is different, but all are equally correct.