Instructions

1. 1
   Cover the wheat in boiling water and let stand for 5 minutes; drain.
2. 2
   Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
3. 3
   Core and finely chop the bell peppers.
4. 4
   Remove the larger stems from the parsley and finely chop.
5. 5
   Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
6. 6
   Quarter the tomatoes and discard seeds. Chop finely.
7. 7
   Mix all vegetables along with olives and nutmeg into the wheat.
8. 8
   Refrigerate at least 4 hours.