Bulgur and Parsley Salad
After my seemingly endless quest for curly parsley (not cilantro, Helpful Produce Department Guy), I found myself in possession of a lot of parsley. What on earth do you do with that much parsley?
The answer is tabouli. Or tabbouli. Or however you spell it.
- 1 cup bulgur, cooked according to package directions
- 1/2 bunch curly parsley
- 1/2 bunch Italian flat-leaf parsley
- 6 green onions, finely sliced
- 4 tomatoes, diced small
- Juice of 3 lemons
- 3 Tbsp extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Cook the bulgur according to package instructions. Allow to cool.
In a large bowl, mix the parsley, green onions and tomatoes. Toss with lemon juice, olive oil, salt and pepper. Add bulgur and mix well.
Refrigerate for at least 30 minutes, or up to three days. Serve with falafel, or as a cool summer picnic dish.
The Tiny Kitchen Assistant was ambivalent. “I like the lemon and the olive oil and the tomatoes. The rest of it… not as much.”
Because we had way more than any three people could possibly eat, The Husband took the whole spread — falafel and all — to work to share with the coworkers. He was surprised that his Persian coworker identified this salad immediately.