Thursday, May 19, 2016

Parsley Salad (Tabouleh)

The name Tabouleh conjures up macramé plant hangers, love beads, and flower power. Calling it Parsley Salad seems more “today.” 

When the parsley in my herb garden threatened to explode, I used plenty of it in this interesting Mediterranean salad. Some variations of Tabouleh use cinnamon; this one does not. Some use mint; I threw in a couple of fresh mint leaves, also from the garden. It all starts with a freshly snipped bunch of curly parsley ...

Fresh from the garden!

Parsley Salad (Tabouleh):

1 c. (250 mL) cracked wheat (bulghur)
1 c. (250 mL) boiling water
Enough fresh, stemmed parsley to make 3 c. (750 mL), uncompressed
2 large mint leaves, center stem removed
6 green onions (spring onions), finely chopped
4 large tomatoes, diced
1/2 c. (125 mL) chickpeas (garbanzo beans), drained, rinsed, blotted dry (see Note)
5 tbsp. olive oil
Juice of 3 medium lemons (or 2 large)
Coarsely ground salt and black pepper, to taste

To a small bowl, add cracked wheat and boiling water, combining well. Cover with cello wrap so steam cannot escape. Set aside until water has been fully absorbed and mixture reaches room temperature.

Cracked wheat absorbs equal amount of boiling water fast.

Chop parsley and mint finely. Add to medium bowl with green onions, tomatoes, and chick peas, combining well. 

Colorful - and highly nutritious!

In a clean, lidded jar, shake together olive oil and lemon juice. 

For the freshest taste, use freshly juiced lemons.

Dress salad with lemon juice and olive oil.

Pour over parsley mixture. Add cooled cracked wheat mixture, gently tossing until well combined. 

Voilà! C’est fini!

Season to taste. Serves 6.

Note: I used canned chickpeas in this dish.

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