Tabbouleh is usually made with Bulgar Wheat, which is Wheat Berries that are cracked, or busted up. Maybe fractional Wheat would be a better term. I have had issues with Wheat lately, so I thought I would try another hearty grain, Barley. Beer drinkers agree, Barley is good food. So, I am basically making a Barley Tabbouleh here. I have fresh Parsley from the garden, and fresh Tomatoes, Cucumbers, and Onion from Rosemeade Market. Add a little Sea Salt, Olive Oil, Garlic Powder, and Lemon Juice and that's it.