Tabboulle - cooking recipe

Ingredients

2 bunches parsley (curly), chopped
1 bunch scallions, chopped
2 medium tomatoes, chopped (= 3 c.)
2 tsp. dried mint (= 1 tsp. fresh mint)
1/2 to 1/3 c. lemon juice to taste
olive oil
cracked wheat (bulgur)
salt to taste (season)

Preparation

Chop parsley, leaving very little stem. Chop tomatoes (should be red but firm) = 3 cups. Chop scallions after removing the green tip and the bottom white. Add mint. Add lemon juice (preferably freshly squeezed). Add olive oil (preferably extra virgin). Add 1/3 cup cracked wheat (fine). Leave in fridge for the wheat to soften.