Tabouleh (Parsley Salad)
Tabouli (Parsley Salad):
This recipe is a breeze if you use a food processor, a little more work if you don’t. There is no difference except that it looks a little nicer if you chop by hand, but it tastes the same and takes a lot less time if you use a food processor. Also, I love to add the cucumber. Some people do not add it. It is up to you.
1 cup bulgur wheat (you can get this at bulk barn)
2-3 bunches parsley, stemmed and finely chopped, depending on size
1-2 bunch fresh mint leaves, finely chopped, depending on size, or 2 Tbs dried mint
2 bunches green onions, finely chopped, or 1 large red onion, finely chopped
4-5 ripe firm tomatoes, diced
1/2 cup extra virgin olive oil
Juice of 4 lemons, more to taste
Salt and pepper to taste
1 large English cucumber, finely chopped (optional)
- Wash bulgur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don’t end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4″ dice, and add to bowl.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
- Serve with Pita bread.
