Tabouli to the rescue!
- Aug 13th 2009
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.
- 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
- 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.
- 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.
- Take the cherry tomatoes and cut into quarters. Put ‘em in with the parsley.
- Add the scallions.
- Finely chop up the mint leaves and add those too.
- Once the bulgar’s soaked, drain it in a colander really well and add it to the bowl.
- Drizzle olive oil on top of the salad and mix thoroughly. I like using my hands for this, it’s easier and blends better.
- Add some sea salt and the juice from the lemon and mix again.
- Taste and adjust accordingly.