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To make the tabbouleh warm the cracked wheat in the microwave or in a small frypan with minimum water.
To make the tabbouleh , prepare the burghul or couscous by soaking it in the lemon juice.
Properly combined, the mixture has the consistency of tabbouleh .
Spoon a finely chopped mess of tomato, parsley and spring onions - a sort of lazy cook's tabbouleh - over a big dollop of it and serve it with grilled fish or lamb, roast chicken or spiced meatballs.
In addition to bread, wheat was also included in salads with chopped herbs and spices, much like our modern-day tabbouleh .
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