Tabbouleh

A few months ago I wrote a piece about parsley and what an important herb it is for brightening the flavor of foods. Several of you suggested that your favorite thing to make with parsley is tabbouleh, a middle eastern salad of sorts made with bulgur wheat and lots of chopped fresh parsley.

Here’s our version. It’s a cinch to make.

The thing that requires the most work actually is just the chopping up of the parsley. Don’t skimp on the olive oil. The salad needs it or it will be dry.

Feel free to add some chopped cucumber, or even chile for a little heat. A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes. Serve with hummus and some pita bread.

Tabbouleh Recipe

Ingredients

• 2 cups vegetable stock (for vegetarian option), chicken stock or water
• 1 teaspoon salt
• 2 cups bulgur wheat
• 1/2 cup olive oil
• Zest and juice from 2 lemons
• 5-6 Roma or plum tomatoes, seeded and chopped
• 2 scallions, chopped, including the greens
• 2-3 cups parsley, chopped
• 1 cup fresh mint leaves, chopped

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