The first time I really had parsley, and tasted it, I realized that it was often what was missing in my cooking. It has an earthy, fresh, slightly bitter (but good bitter!) flavor, that’s perfect for completing a dish with all of the five flavors (salty, sweet, sour, bitter, umami).
So don’t forget the parsley next time you’re cooking! Think shrimp scampi, swedish meatballs, steak and a parsley chimichurri, chicken soup with parsley, or, the recipe that I’m going to present with you today, tabouli!
Tabouli (tabbouleh, tabbouli), a mixture of bulgur wheat, parsley, mint, lemon juice, olive oil, and chopped tomatoes, onions, and cucumbers, is a dish from Levantine cuisine (eastern mediterranean). It’s typically served as a meze, or small plate, alongside other dishes. I love the way that it marinates well, so leftovers are still good the next day!
Adapted from the Food Network
- 1 1/2 cups of boiling water
- 1 cup bulgur wheat
- 1/2 teaspoon salt
- 1 cup minced fresh parsley leaves
- 1/2 cup minced fresh mint leaves
- 1/2 cup finely chopped yellow onion
- 3 finely minced tomatoes (use nice, firm tomatoes; no watery heirlooms!)
- 3 tablespoons olive oil
- 1-3 tablespoons lemon juice or vinegar, to taste
- 1/2 teaspoon salt or more to taste
- freshly ground black pepper
Put bulgur in a medium bowl with 1/2 tsp. salt. Add 1 1/2 cups boiling water, cover, and let sit 20 minutes. Drain if necessary after the 20 minutes.
Add the chopped herbs and vegetables to the bowl of bulgur. Drizzle olive oil, vinegar, salt, and pepper over the mixture. Toss well, cover, and chill in the fridge. Enjoy!
Note: Feel free to be more adventurous with your tabouli! Use quinoa if you’re gluten free, use less mint and more parsley if you don’t like mint, break out that balsamic vinegar! Also, feel free to add in cucumbers if you have any on hand.