I found this recipe on some blog last year. I really like the simplicity of this recipe. Also, since I'm not mastering the art of eating salad leaves very well (I ALWAYS seem to make a mess when I eat leafy salads) I try to eat tabouleh on a regular basis to make sure I get some green vegetables in my diet. You know, green leafes = mucho iron, they say.
OBS! We're only two people in my house hold so I cut this recipe in half. 5 cups of parsley really is a LOT!
1/2 cup coarse bulgur
5 cups finely chopped flat-leaf parsley (see instructions)
1 cup finely chopped scallions
1 1/2 cups diced tomatoes
1/2 cup finely chopped mint leaves
3/4 cup lemon juice
3/4 cup olive oil, or more as needed
salt, pepper, and allspice to taste
Chopping parsley for tabouleh is supposed to be an art. Here's the instruction, step-by-step*:
To chop parsley: Gather several stems of parsley in your hand. Pull the stem ends down so that all the leaves are clustered evenly together. Gather the leaves closely together and press against a cutting board. Holding the leaves in place with your left hand, use your right hand to very thinly slice the parsley leaves. Once you've chopped that bunch, you can go back and chop a few remaining big pieces, but avoid going back over the parsley, as further chopping will result in bruised leaves. Continue with remaining parsley, placing chopped leaves in a bowl. This can be done over 1-2 days, storing parsley in the refrigerator.
*(I use my mezzaluna knife for chopping parsley. I clean the parsley and dry it well. Then I pull off all the leaves and discard the stems. Then I chop them with my mezzaluna knife. It works for me!)
2. Bring 1 cup of water to a boil. Pour over bulgur in a bowl and let sit at least one hour, until softened.
3. In a large bowl combine the parsley, scallions, tomatoes, and mint leaves. Fold in the bulgur. Stir in the lemon juice, olive oil, salt, pepper, and allspice to taste. Refrigerate for 1/2 hour to one hour before serving.
OBS! We're only two people in my house hold so I cut this recipe in half. 5 cups of parsley really is a LOT!
1/2 cup coarse bulgur
5 cups finely chopped flat-leaf parsley (see instructions)
1 cup finely chopped scallions
1 1/2 cups diced tomatoes
1/2 cup finely chopped mint leaves
3/4 cup lemon juice
3/4 cup olive oil, or more as needed
salt, pepper, and allspice to taste
Chopping parsley for tabouleh is supposed to be an art. Here's the instruction, step-by-step*:
To chop parsley: Gather several stems of parsley in your hand. Pull the stem ends down so that all the leaves are clustered evenly together. Gather the leaves closely together and press against a cutting board. Holding the leaves in place with your left hand, use your right hand to very thinly slice the parsley leaves. Once you've chopped that bunch, you can go back and chop a few remaining big pieces, but avoid going back over the parsley, as further chopping will result in bruised leaves. Continue with remaining parsley, placing chopped leaves in a bowl. This can be done over 1-2 days, storing parsley in the refrigerator.
*(I use my mezzaluna knife for chopping parsley. I clean the parsley and dry it well. Then I pull off all the leaves and discard the stems. Then I chop them with my mezzaluna knife. It works for me!)
2. Bring 1 cup of water to a boil. Pour over bulgur in a bowl and let sit at least one hour, until softened.
3. In a large bowl combine the parsley, scallions, tomatoes, and mint leaves. Fold in the bulgur. Stir in the lemon juice, olive oil, salt, pepper, and allspice to taste. Refrigerate for 1/2 hour to one hour before serving.