HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Parsley and Wheat Salad (Tabbooleh)
Fresh parsley is the heartiest and most widely available fresh herb as well as being nature's breath freshener. Rich in iron and vitamin A beta carotene use parsley frequently to enliven the flavor of all meats, seafoods, vegetables, salads, stir-fries, soups or stews. Another exciting use is in the mid-eastern favorite, parsley and wheat salad (tabbbooleh) which is high in dietary fiber, rich in vitamins and minerals, very low in fat and has absolutely no cholesterol. Enjoy this basic recipe.
Ingredients
- 1 cup bulgar wheat, fine (found at most grocery stores)
- 1 1/2 cups cold water
- 1/2 cup fresh lemon juice
- 1-2 cups chopped tomato
- 1/2 cup chopped green onion
- 1/2 cup olive oil
- 1-2 bunches parsley, minced or chopped
- Salt and pepper (to taste)
- Add other finely chopped vegetables if you wish, such as cucumbers, yellow and zucchini squash, etc.
Directions
In a large mixing bowl, reconstitute the bulgar wheat in cold tap water and let set for 20 minutes till the water is totally absorbed.
Add the lemon juice, chopped tomatoes, green onions, olive oil, chopped parsley and salt and pepper. Toss and blend with bulgar wheat mixture till all ingredients are mixed evenly throughout.
Can be served immediately or refrigerated to chill and marinate. Will store up to 3 days.
Serve on a bed of lettuce leaves or in a bowl with parsley sprigs as garnish.
This recipe can serve 6-8. Healthy and delicious!
Enjoy!
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