Tabouleh

I can’t believe this is my first time making tabouleh. I have been eating this parsley salad since I was a kid, and I loooove it with sliced red onion and baba ganoush all smooshed together in a pita. SO GOOD. This recipe is easy and authentic — and A LOT cheaper than buying it pre-made in a tub!

Tabouleh
Just the Tip / Gonna Want Seconds

Here’s what I used:

• 2 1/2 bunches curly leaf parsely
• 1/2 cup bulgur wheat
• 2-3 plum tomatoes, finely chopped
• 1/2 red onion, finely diced
• 1 cup lemon juice
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
• pinch of cinnamon

Here’s what I did:

1. Wrap the parsley loosely in a paper towel and refrigerate overnight.
2. In a medium bowl, cover the bulgur with boiling water and let sit for a few hours. Drain any excess water.
3. Trim the parsley leaves from the stems and add the leaves to a food processor and whiz it up until it’s a fine chop.
4. In a large bowl, add all the ingredients, and season with salt and pepper. Refrigerate for a few hours, check for salt and pepper and re-season as necessary, and serve with pita, hummus, and baba. YUM!
   

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