Makes about 2 cups of tabouli.
- 1 small bunch parsley
- 1/4 medium onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 medium-large tomatoes, seeded
- 1 stalk celery
- 1 tsp dry mint
- 1 tsp dry dill
- 1/2 tsp oregano
- 1 c cooked wheat berries**
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp sugar
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Place parsley, onion, and garlic in a food processor/kitchen chopper and pulse until very fine. (This may also be done on the chopping board as a fine mince.)
- On chopping board, finely chop the tomatoes and celery. Place them in a medium bowl and add the parsley mixture.
- Add mint, dill, oregano and wheat berries; toss well.
- Mix together the olive oil, lemon juice, sugar, salt and pepper. Pour over the tabouli and coat everything well. Cover tightly and chill at least 4 hours. Stir again before serving.
**To cook one cup of raw wheat berries, place them in a heavy pot with 4 cups of water. Bring to boil on high, reduce heat to low, cover tightly, and simmer one hour. They should then be chewy, but not crunchy. Drain and use in recipes. (Makes about 2 1/2 cups cooked wheat berries.)