Classic Tabbouleh

nut free, soy free 4-6 servings 30 minutes 1 hour 30 minutes

Tabbouleh (tab-BOO-leh) has been around forever. Adam and Eve ate this stuff on Tuesdays. Velociraptors fueled up on it before their killing spree. Hell, if scientists did enough research, I’m sure they could come across tiny specs of bulgar and parsley in the cosmic dust thousands of light-years away.

Point is, it’s been the mascot of the Lebanese kitchen since the dawn of time, and it makes a healthy, affordable dish to bring to a party, picnic, or mosh pit.

Bulgur is basically cracked wheat. You can find it in any health food store or Middle Eastern market. It’s affordable, versatile, and is packed with fiber, iron, vitamin B6, and protein. Cooking this grain isn’t necessary: Just put a little bit in a small bowl and add water until it barely covers the top of the bulgur. Wait an hour, and presto, add it to all kinds of salads, pasta dishes, even smoothies.
You can add different ingredients to make your rendition of tabbouleh a little more unique. Try adding cucumbers, green bell peppers, finely shredded romaine lettuce, jalapeño peppers, or even substitute the bulgur for quinoa if you want to make this a gluten free dish.

6 cups parsley, finely chopped
2-3 roma tomatoes, small dice
1/2 cup white onions, small dice
4 tbsp bulgar wheat
1/2 cup fresh mint leaves, loosely packed
1/2 cup fresh lemon juice
1 cup cucumbers, small dice (optional)
1/2 - 1 serrano pepper, finely chopped (optional)
1 tbsp extra virgin olive oil
salt to taste
Place the bulgur in a small bowl and add enough water to barely cover the top of the bulgur. Set aside for one hour to soak.
Prepare all of the ingredients except for the parsley, combining them in a large bowl. Set aside so the vegetables can soak up the flavors of the lemon juice and olive oil.
Finely chop the parsley leaves and rinse it in cold water using a mesh strainer, making sure to thoroughly rinse out any dirt or pesticides.
Add the parsley and bulgur to the mixture and thoroughly toss.
Serve with pita bread, romaine lettuce leaves, grape leaves, or enjoy it with your bare hands like the animal you are.