I have to confess, I don’t buy fresh herbs very often.
This is mainly because I hate throwing them out when I can’t use them all (I know, I need to learn to freeze).
When I really needed some fresh parsley, I had too much left over and was scratching my head figuring out what to do with it. Then it hit me, I should make tabbouleh! (which I’ve never made before but eaten many times) I looked at this recipe from food.com as well as the recipe on the back of the bulgur package and combined what I thought was best from both them. So here it is:
Tabbouleh
Recipe Type: Salad
Cuisine: Middle Eastern
Prep time:
Total time:
Serves: 8 servings
Light and lovely parsley salad
Ingredients
- 2 bunches of fresh flat leaf parsley
- 6 scallions, finely chopped
- 4 large tomatoes, finely chopped
- 2 medium cucumbers, chopped
- 2 lemons, juice of (freshly squeezed)
- 5 tablespoons olive oil
- 2 cups pre-soaked bulgur
- 1/4 tsp ground black pepper
- 1/4 tsp ground cumin
- salt to taste
Instructions
- To pre-soak the bulgur, pour 1 cup of boiling water over 1 cup of uncooked bulgur. Cover to keep steam in. Set aside for an hour.
- Combine parsley, onions, tomatoes, cucumbers, pepper and cumin in a large bowl.
- Juice all of the lemons and pour it over the salad. Put entire bowl in fridge to let flavours settle, about 30 mins.
- Add the olive oil and salt to taste.
Serving size: 1 1/2 cups
Now if only I had some falafel to go with it….