October 18, 2013
One of the main ingredients in this salad is chopped fresh parsley. We like Middle Eastern food (when we eat out), and one of the things they serve with their barbecued meat and pita bread is the Tabbouleh salad made with lots of parsley. This year, for the first time my husband planted a small garden and one of the things he planted was parsley. I was happy and excited to be able to pick fresh parsley from the garden to use in my everyday cooking, and so having so much fresh, parsley on hand, I just had to try this recipe too. It is a healthy and great salad (or side dish, if you like) to include in your menu, and very easy to put together.
Here is my version of the Tabbouleh Salad. Enjoy!
1/2 cup (3 oz.) bulgur (cracked wheat)*
3-4 green onions, chopped ( about 1/3 cup)
1 bunch of fresh Italian parsley, chopped ( 1 cup, or more)
3 tbsp. olive oil
2 tomatoes, diced (1 cup)
1/8 tsp. of each: ginger, cloves, allspice, and nutmeg
2-3 tbsp. fresh lemon juice
Salt and pepper, to taste
Place 1/2 cup of water into a small saucepan; bring to boil. Add bulgur, stir and set aside covered for 20 minutes or until all water has been absorbed and bulgur has softened. Let cool.
Place bulgur into a mixing bowl. Add chopped green onions, parsley, olive oil, tomatoes, spices and lemon juice.
Stir and adjust taste with more lemon juice if needed.
Add salt and pepper to taste.
Makes: 6 servings
*For a gluten free version, use quinoa in place of bulgur.
Leia’s Culinary Treasures