Got Parsley?

It's late summer and the herb pot is full and luxurious.  There's a lot of parsley out there needing to be eaten.  What to do?  Make tabouli!

Tabouli (also spelled tabbouleh) is one of my favorite salads -- so fresh, yet hearty.  Late summer is the perfect time to make it, with lots of parsley and garden fresh tomatoes available.  Making tabouli requires a fair bit of chopping.  You can use a food processor if you wish, but I like to chop everything by hand, so that I get the sizes exactly the way I want them.  I enjoy it.  Plus, after chopping all that parsley and mint, my kitchen smells divine.  So, turn on some fun music and get chopping!

This particular salad was made to strains of The Supremes and Sly and the Family Stone.
"Everybody is a Star," especially you when you serve this yummy salad to friends and family.

Tabouli

Adapted from Nikki & David Goldbeck’s American Wholefoods Cuisine

1/2 cup cracked or bulgur wheat

1 1/2 cups hot water

1 cup finely chopped parsley

1/2 cup finely chopped mint leaves

1 cucumber, peeled and diced (about 2 cups)

1 large tomato, diced (about 1 cup)

3 scallions, sliced thin

3 tablespoons lemon juice

3 tablespoons olive oil

1/4 teaspoon salt

Soak the wheat in hot water for about 15 minutes.  Drain well, squeezing out all water.  Toss all ingredients together, stirring to mix well.  Chill or serve immediately at room temperature.

Printable Recipe