Tabouli to the rescue!

When it’s hot and sticky outside, the last thing I want to do is cook. Instead, I make big batches of salads. Not only are they inexpensive but they’re filling, low calorie, taste good and are good for you.  This recipe was inhaled by a serious fast food lover who was a little afraid of it at first. If she liked it anyone will.

Parsley is great, loaded with vitamins A, C & K, it’s also a good source of iron and folate and even has some protein. It ‘s also a breath freshener, just chew on a sprig whenever needed.  

This recipe makes about a quart, it’ll last for up to 5 days and it is better the day after making it. It’s lovely as a side dish or a main course, I especially love it for lunch when I’m at work, it fills me up and gives me energy.

You’ll need:

  • 6 Cups flat parsley leaves
  • 1 1/2 Cups bulgar wheat (I used whole grain quick cooking)
  • 1 Clamshell full of cherry tomatoes
  • 1/4 Cup fresh mint
  • About 2 tablespoons extra-virgin olive oil
  • The juice of 1 lemon
  • Celtic sea salt
  • 4 Scallions or two green onions sliced thinly

 

  1. Soak the bulgar in a bowl with cold water for an hour. Use more water than you think you’ll need, the bulgar absorbs loads of it.
  2. While the bulgar’s soaking, rinse the parsley and dry off a little. Pull the leaves off the stems and put ‘em in a big bowl. Take about a cup of the leaves and chop ‘em up well and add to the bowl.
  3. Take the cherry tomatoes and cut into quarters. Put ‘em in with the parsley.
  4. Add the scallions.
  5. Finely chop up the mint leaves and add those too. 
  6. Once the bulgar’s soaked, drain it in a colander really well and add it to the bowl.
  7. Drizzle olive oil on top of the salad  and mix thoroughly. I like using my hands for this, it’s easier and blends better.
  8. Add some sea salt and the juice from the lemon and mix again.
  9. Taste and adjust accordingly.

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