Serve this tart parsley-dominated tabbouleh as a color side attraction tonight or as a main attraction at your next gathering.
Parsley Tabbouleh
1 cup water
1/2 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, about 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold. Serves 4
Cooking Tip: To get the most flavor, make ahead, cover and refrigerate for up to one day.
Nutritional Analysis—Calories: 163; fat: 8g; cholesterol: 0mg; potassium: 524mg; sodium: 175mg; fiber: 6g; sugars: 3g; protein: 4g
Meatless Monday: Parsley Tabbouleh
