Tabbouleh Salad (Parsley Salad)
Preparation Time 60 minutes, Servings 8-10
We grow parsley in our garden in order to have fresh parsley, which we add to something every day. But a time comes when your parsley starts to shoot up to flower, and you want to use it. A fresh and delicious Tabbouleh Salad is our preferred method to use a quantity of parsley.
- 5 to 6 ounces (150 g) fresh Italian parsley. This is about 2 bunches. Wash, dry, and finely chop the parsley.
- 4 or more fresh basil or mint leaves, shredded
- 6 green onions, washed, dry, and finely chopped
- 4 large tomatoes, finely chopped
- 3 lemons, using a zester, cut and chop the zest from a lemon or two before squeezing them for their juice. Juice all three lemons.
- 1 tablespoon of tahini paste mixed with one or two tablespoons of water to make the paste into more of a liquid
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- 1 cup bulgur
- 1 cup water, boiled
- Prepare your starch base. Add one cup of boiled water to one cup of bulgur in a small pot or bowl with a lid and mix. Place a lid over the pot or bowl, so the steam is unable to escape. Set aside until and allow cooling to room temperature.
- Finely chop the parsley, spring onions, basil, or mint and tomatoes and place them in a mixing bowl.
- Juice all the fresh lemons and add a little water.
- Add the tahini, black pepper and salt to the lemon juice and stir well.
- Mix the solid non-starchy ingredients and lemon juice mixture.
- Add your starch, let the cool bulgur and mix to make the finished salad.
- Place the salad in serving in individual serving dishes. Optionally garnish with additional basil or mint leaves, and you are ready to serve.
Bulgur Tabbouleh, Couscous Tabbouleh, Spelt Tabbouleh, it is all the same recipe. You are only changing the type of starch used. Instead of bulgur, you can use any cooked whole grain like rice, quinoa, buckwheat and so forth. In the photograph that illustrates this recipe, I used quinoa as the starch.
Creamy, rich, delicious as a condiment, spread or dip, try our version of the traditional chickpea 'Hummus'.
Wish to add a spicy component to your pantry try our 'Jess Hot Sauce'.
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