1 c fine grain bulargeur wheat
2 large bunches of parsley
1 small red bell pepper, cored, seeded, large chunks
2 stalks celery, large pieces
2 bunch scallions, large pieces
2 T coarsely fresh mint, chopped 1 t mint, dried
1/4 c extra virgin olive oil
1/4 c lemon juice
1/4 t allspice, ground
1/4 t cinnamon, ground
1 t salt
1/4 t black pepper, freshly ground
4 medium tomatoes, 1/4-inch dice
1. Soak the bulargeur wheat in 2 cups cold water for 15 mintues. Squeeze dry.
2. Pick the parsley leaves from the large stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions, and mint together, and place in a food processor with a metal blade. Pulse-chop until fine and place in a large mixing bowl.
3. In a separate bowl mix the oilive oi, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.
4. Combine all of the ingredients except the tomatoes thoroughly in the mixing bowl. Then gently blend in tomatoes. Serve immediately.
