I used to have a fairly major parsley aversion. Too much of it (which usually amounted to anything over about 1/4 tsp) would completely ruin a dish for me. I think it was mostly a mental hang-up though, because I’ve been known to polish off loads of tabouli in a single sitting, and what is tabouli absolutely full of? Parsley. So I’m working on being more accepting of it in dishes other than this one.
Tabouli is so healthy it’s almost ridiculous. Bulgur, a whole grain we all should love. Lemon juice, parsley, mint, green onions, and tomatoes – lots of vitamins, antioxidents, and other great stuff there (not to mention killer flavor). You can put some olive oil in yours for healthy fat but I actually prefer it without, because I think olive oil kind of gums up the texture. It comes together pretty quickly and is even better after sitting in the fridge overnight. It’s right up there with green papaya salad on my list of foods I must consume on a fairly regular basis, so I urge you to make some today!
(adapted from The New Moosewood Cookbook by Mollie Katzen)
1 cup bulgur
1 1/2 cups water
1/4 cup lemon juice
3 cloves garlic, finely minced
4 green onions (white and green parts), chopped
15 fresh mint leaves, chopped
1 cup chopped fresh parsley (I generally use curly parsley)
3 Roma tomatoes, seeded and diced
Bring the water to a boil in a medium saucepan. As soon as it boils, remove it from the heat and stir in the bulgur. Let stand covered for 30 minutes.
Fluff the bulgur with a fork, then transfer to a bowl and stir in remaining ingredients. Chill 20-30 minutes before serving.