JamieOliver.com

Ingredients
4 cups chopped flatleaf parsley
2 cups finely diced tomato
1 cup sliced spring onions
1/2 cup chopped mint
1/2 cup burgal (cracked wheat)
1/2 tsp salt
1/4 tsp white pepper
1 - 2 lemons
salad oil (something bland tasting)

Now I have given quantities but I never measure anything - I just chop as much parsley as I have or can be bothered to chop & go from there.

This is the way I was taught to make tabouli by the mothers of the kids I grew up with - their parents were born in Lebanon.
Often in the past I have bought tabouli only to be dissapointed to find it riddled with onion or red capsicum, too much burgal or the ultimate sin, a vinegar based dressing.

Method
First put burgal into a bowl & cover with water from the kettle, it doesnt need to be boiling, but needs to have been boiled. Put this bowl into the fridge, covered.

Then chop all your herbs, you can do the parsley & mint in the blender if you really want to, I dont mind it chunkier.

Finely slice the spring onions - white & green parts, and chop the tomatoes.

Juice the lemons & pour juice into screw top jar, add oil until the amounts are roughly equal, a little more oil than lemon, add salt & pepper, put on lid & shake vigourously.

Put everything into a bowl & stir or toss with hand - far quicker & gives you a better idea of when it is all mixed properly.

This is best made a couple of hours ahead & will happily sit, properly covered, in the fridge for 3 days.