2 bunches Italian parsley (150g)
1 red onion, chopped
4 tomatoes
3 lemons
5 tbs olive oil
1 cup cracked wheat (burghul)
1 cup water, boiled
Salt and pepper

Method:

• Wash hands.
• Combine the boiling water and the cracked wheat in a small bowl. Stir and cover with cling wrap.  Set aside until cool.
• Place the Italian parsley and red onion in a food processor and blend for just a minute until they are finelly chopped.
• Scrape the parsley mix into a large salad bowl.  Chop the tomatoes and add them to the bowl.
• Juice the lemons and pour this over the tomatoes and parsley.  Mix through the olive oil and season with salt and pepper.
• Add the cool cracked wheat to the bowl and combine all of the ingredients.  Refrigerate before serving.

SMARTY TIP: Tabouli can be stored for two days in the fridge.

Eat Often