Tabbouli

Buy or find
Parsley, 3 bunches, triple washed in a bowl using fresh water, long stalks removed, finely chopped, (including remaining stalks.)
Mint, 1/2 bunch , triple washed and drained and chopped
Tomatoes, 3, diced,
Brown onion, 1, diced
Seven spice mix, 1/2 tsp * (you can use a pinch of allspice, pinch of cinnamon, and 1/2 tsp ground cumin seeds as an alternative.)
Salt and pepper to taste
Fine burghul, 1 1/2 tbs (do not soak the burghul just put it in the salad as it is)
Lemon juice, 1/2 cup
Pomegranate molasses, 1 tsp
Olive oil, 3/4 cup

Do
Mix the seven spice mix with half of the onion and leave to absorb for 15 minutes.

Add the burghul, parsley, mint and the remaining onion to a large salad bowl. Leave to sit for 5 minutes.

Add the tomato.

Combine lemon juice, olive oil and pomegranate molasses in a jar and stir or shake to combine.

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

Season with salt and freshly ground black pepper.

Serve with almost anything.

* 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.

I like to wash and chop the herbs and then store them wrapped in a tea towel placed in a plastic bag in the fridge overnight or for a few hours. If you are doing this, you will need to separate the parsley from the mint. Doing this makes the leaves plump and fresh. Also, if you are refrigerating the parsley and coriander, do not chop until just before adding them to the salt.