While cabbage can kill bad bacteria (Read Dad's Cabbage Salad), parsley absorbs all the dirt from dirty water.
So when local parsley grown by someone you know and watered with rain water only, it is a Tabouleh celebration at my parents.
Dad starts with soaking the bulger wheat. Once they are soft, they become the base of Tabouleh (I always added them at the end).
The parsley is then added to them, along with green mint.
Tomatoes come last, diced into small squares. All the vegetables make the bulger even softer.
Lemon juice, olive oil, salt and pepper.
If you eat onions (which dad does not eat), you add chopped onions to it at the end.
Mix well and a delicious Tabouleh is served.
Mom does not eat it, which meant a whole big bowl for my father and I to indulge on; eaten with cabbage leaves.
But nothing goes better with Tabouleh than a big glass of Arak!