Simple, delicious, and full of summer sunshine as well as all the nutritional goodies from the parsely et al.
I have tried a few raw tabouli recipes using various soaked grains but so far this is what has worked best for me and it can be thrown together at a whim (which is always a plus)
Lots and lots of parsley, Chop very fine
Lots of mint , Chop very fine
Onion to taste, Also chop very fine
Tomato for colour and taste, chop chop
Sunflower seeds (burghul substitute), Finely chop
Fresh lemon juice
Best olive oil
Pepper and Salt
A food mill to pulse this up in takes all the work out of it but I had lent mine and so had a satisfying and meditative session using a good sharp knife and a board.
If you are using a mill or processor be careful not to grind too far.
Start with the main inredient, the parsley, but leave some on hand in case you need to adjust the flavours later. Lots of sweet mint is good and authentic, and the onion is just to add some character and depth to the dish.
The tomatoes tasted good to me. Next time I might use even more, and, as for the sunflower seeds – I did keep adding them beyond what I had expected, because I loved the way they increased the bulk of the salad and carried the flavours.
Spike the finished salad with the oil and the lemon juice and enjoy. :)