Cooking with Parsley: Tabbouleh

This herb is more than just a frill.

By Cornelia Carlson
June/July 1996
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Serves 2 to 4

Cold tabbouleh, green with parsley, is as common in the Near East as couscous is in North Africa. Both make great summer dishes.

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• 1 ¼ cups medium bulgur
• 1 large tomato, chopped
• 3 to 4 chopped scallions
• Juice of ½ to 1 lemon
• 1/3 to 1/2 cup minced parsley
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• Freshly ground black pepper to taste

1. Place the couscous in a glass or pottery bowl and fill it with water. Soak the bulgur 30 minutes and immediately drain off all the water.

2. Add the remaining ingredients to the tabbouleh and mix gently with a fork. Refrigerate for at least 2 hours to let the grain absorb the dressing before serving.

Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of The Practically Meatless Gourmet (Berkley, 1996) and a contributor to Nutrition Secrets of the Ancients (Prima, 1996).

Click here for the original article, Cooking with Parsley.


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