This wheat and parsley salad is simply wonderful. Not only because it is delicious, fresh, crisp and very easy to make, but also because it's packed with fiber. It is a typical recipe from the Middle East where it is known as Tabouleh. I see it more often at grocery stores, usually very close to hummus (chickpea spread). If you do not have the bulgur handy, you can substitute it with couscous or with a cup of cooked quinoa. You can also add a sprig of chopped mint and chives can be exchanged for purple onion. I hope you like my recipe.
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Wheat and parsley salad (Tabouleh)
Makes 8 servings
ingredients
½ cup bulgur # 2
2 cups diced tomatoes with their juice
4 cups of rinsed parsley leaves, dried and finely chopped
10 chives or green onions finely chopped
1/3 cup of fresh lemon juice
2/3 cup of extra virgin olive oil
salt
Preparation
1. In a bowl add the bulgur and the tomatoes with their juice. Stir and allow the bulgur to hydrate at least 15 minutes.
2. In a large bowl, add the parsley, the bulgur and tomato mix, scallions, and stir.
3. In a small bowl, combine the lemon juice with olive oil and salt. Stir well.
4. Add the dressing to the salad and stir.
5. Refrigerate at least half hour before serving.
More of my recipes on my cooking blog.
Image via Enriqueta Lemoine.
