The bright flavor and herbiness of parsley is too often set aside as a plate garnish. Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.
- Rinse the bulgur in several washes of cold water.
Leave the bulgur in water for about 2 hours, then wash and squeeze out.
- Wash and chop the parsley, mint and green onions very fine.
Dice the tomato.
- Combine all ingredients including bulgur.
Add salt to taste, lemon juice, olive oil and mix well.
Tip: Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf.
Yields: 4-6 servings
Preparation: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 15 minutes