Tabbouli

3 bunches parsley , triple washed in a bowl using fresh water, long stalks removed, finely chopped, remaining stalks and all
1/2 bunch mint , triple washed and drained and chopped
3 tomatoes diced,
1 brown onion, diced
1/2 tsp seven spice *
1/2 tsp cumin
salt and pepper to taste
1 tbs fine burghul (do not soak this just put it in the salad as it is)
1/2 cup lemon juice
1/4 cup pomegranate molasses
3/4 cup olive oil

Mix half of spice in with onion and leave to absorb for 15 minutes.

In a large salad bowl, add parsley, mint, tomato, onion and burghul.

Combine lemon juice, olive oil and pomegranate molasses and stir to combine.

Pour dressing over the salad and allow flavours to develop over several hours. You may need to drain some of the dressing.

* seven spice mix (Baharat)
1 large stick cinnamon (or 1 Tbsp ground cinnamon), 1 Tbsp whole allspice berries (or 1 Tbsp ground allspice), 1 Tbsp black and white peppercorns (half and half) (or 1 Tbsp ground pepper), 1 Tbsp whole cumin seed (or 1 Tbsp ground cumin), 1 Tbsp whole coriander seed (or 1 Tbsp ground coriander), ½ tsp cardamom seeds (removed from pods) (or ½ tsp ground cardamom), 6 whole cloves (or a pinch / ⅛ tsp ground cloves).
Grind all spices in a spice grinder or with a mortar and pestle. Store in a cool dark place for up to 12 months.

Some people recommend, washing and chopping the herbs and then storing them wrapped in a tea towel placed in a plastic bag in the fridge overnight. If you are doing this, you will need to separate the parsley from the mint. The theory here is that doing this makes the leaves plump and fresh.

Some people soak the burghul in the dressing before pouring over the remainder of the salad but I have not yet decided about this.

Some people wash the starch out of the burghul using cold water.

The jury is out on these three recommendations which is why this recipe is still in the experimental zone.