Return to Content

Tasty Tabbouleh

Tasty Tabbouleh
0 votes, 0.00 avg. rating (0% score)
by in Jan 2004
Submit a Recipe Image

Yield: 6 servings

Despite its mild taste, parsley packs a nutritional wallop, loaded with vitamin C, iron, calcium, and beta-carotene. It is fundamental in bouquet garni, and it helps harmonize the flavors of accompanying ingredients. The curly- and flat-leaved varieties are equally valuable in the kitchen; some cooks prefer the slightly sweeter taste of the flat-leaved. Parsley is essential to many cuisines and is added in quantity to a variety of dishes, from soups and stews to salads and vegetables. The Japanese fry parsley in tempura batter; the French make persillade of garlic and parsley to finish saut

Ingredients:

  • 1 cup cracked wheat (bulgur)
  • boiling water
  • 1-1/2 cups chopped fresh parsley
  • 1/2 cup finely chopped fresh mint
  • 1 cup finely chopped onions or scallions
  • 3/4 cup chopped tomatoes
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup lemon juice
  • salt and freshly ground pepper, to taste

Instructions:

Place cracked wheat in a mixing bowl and add boiling water to cover. Let stand for 30 minutes, or until all liquid is absorbed and wheat is tender but still firm. If necessary, drain and squeeze out any excess liquid. Let cool.

Combine wheat with remaining ingredients, and garnish with a sprig of parsley.
Updated Monday, March 8th, 2004

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2