3 bunches parsley or if organic do more as organic bundles
of parsley are usually smaller
1/2 or whole bunch of green onions cut in small slices
(I don’t use the white part of the onion, but is ok to use)
10 or 12 Roma tomatoes cut in small pieces
2 tablespoons dried mint
1 cup fine wheat
2 teaspoons salt and 1 teaspoon pepper (or to taste)
1/4 cup lemon juice (or to taste)
1/4 cup olive oil

Dunk the parsley in a bowl of cold water to clean, empty the water and do it again.  Pull off the stems and lay the parsley on towels to dry.  Pulse the parsley in a food processor for 25 pulses average or to your liking.

Cover the wheat with water until wheat is not crunchy and absorbs the water for approximately 20 minutes and if still crunchy add more water and soak a little longer until it is not crunchy. Squeeze wheat with hands to get water out. You may want to add the wheat last, mixing the wheat with all of the ingredients and use less if you prefer more parsley and onions.

Add oil and lemon to taste and add remaining spices. Too much oil will make the tabbouleh too soft for next day.