This refreshing salad is perfect for Spring and Summer, and it's one of my favorite things to make during the warmer months. This healthy salad is made with all fresh ingredients, such as parsley, tomato, scallions, and garlic, and it's definitely a must try. Enjoy!
Ingredients
2 medium/large bunches of curly parsley
1/2 cup uncooked bulgur
1 (255 g) container grape tomatoes -cut into quarters
5-6 scallions (white and light-green part) -thinly sliced
1/2 cup canola oil
Juice from 2 large lemons
Juice from 2 medium limes
2 large garlic cloves -finely grated
Salt and black pepper to taste
Tip: Bulgur is the traditional grain used in tabbouleh but any grain can be used. I always use whatever grain I have in my house, which is usually couscous and quinoa.
Directions
- Cut off most of the parsley stems and discard. Wash the parsley.
- Lay the parsley on a cloth to dry.
- While the parsley dries, make the bulgur as per the direction on the box.
- Fluff with a fork when cooked and cool completely.
- Whisk together the oil, lemon juice, lime juice, garlic, salt and pepper.
- Put the parsley in a food processor and process until the parsley is nicely chopped.
- Make sure the parsley is completely dry before you put it in the food processor.
- Put all the ingredients into a large bowl and mix well.
- Cover and place in the fridge to chill.
- Enjoy with pita bread or naan bread.
Note: The parsley needs to be fully dry when making tabbouleh.
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