Tabbouleh
Parsley is a diuretic. Legend has it, that the women of Lebanon eat Tabbouleh in large quantities when they’re trying to lose weight. Parsley is also a great source of Vitamin K, and to a lesser extent, Vitamins A and C. Parsley is used as the base for this Salad, balanced beautifully by the Bulgur which is fiber rich, and packed with Vitamins and Minerals. I eat on its own, as side dish, or add Chicken and Feta for a more substantial Salad.
This Salad is best served in the summer months, with homegrown, or farm to table organic Herbs and Vegetables. Use high quality Extra Virgin Olive Oil for your dressing. Choose organic, cold pressed Olive Oil made in a single region, not multiple regions. One that has a harvest date on the bottle, the more recent the better, I like to buy mine harvested within the year.
For a substantial meal try eating Tabbouleh my favorite ways:
1) As lettuce cups, add Avocado
2) Add Avocado and cooked Salmon
3) Add Avocado, Feta Cheese and Walnuts and a drizzle of honey
Organic Ingredients Serves 4
3 Cups finely chopped Parlsey, homegrown
2 Tbsps. finely chopped Mint
3 Persian Cucumbers/ 1 English Cucumber
3 Salad Tomatoes
1 Cup Bulgur
Dressing
Juice of 2 Lemons
1/4 Cup Extra Virgin Olive Oil
Salt, to taste
Method
*The Parsley should measure 3 Cups once its already been chopped, I used 2 large bunches to achieve this. De-stem, wash, dry, then chop as small as your knife will allow.
*The Mint should measure 2 tablespoons once its already been chopped. De-stem, wash, dry, then chop as small as your knife will allow.
Peeled and chop Persian Cucumber or English Cucumber (per photos below)
Chop Salad Tomatoes (per photos below)
To prepare, place Bulgur in a bowl. Boil 1 cup of Water on your stove. Remove from heat and pour over Bulgur. Leave for 20 minutes. The Bulgur will absorb the Water. Fluff with a fork.
Mix Parsley, Mint, Cucumber, Tomato and Bulgur in a Salad Bowl. Add in dressing and mix well.
Notes:
To serve as a canapé, simply scoop a spoonful of Tabbouleh into washed and dried Lettuce Cups. Iceberg, Bibb, Boston and Little Gem lettuce would work well.
If you’re looking for a grain free version of Tabbouleh, replace the Bulgur with Cauliflower Rice. This can be added in raw. To make Cauliflower Rice at home, simply blitz your Cauliflower in a food processor until it resembles Bulgur.
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