This delicious, refreshing and amazingly tabbouleh salad is perfect as an appetizer and also a salad!
Servings 6 -8
- 5 Bunches Curly Leaf Parsley
- 1 Cup Bulgur Wheat
- 4-6 Tomatoes Seeded and Finely Chopped
- 1 Small White Onion Finely Diced
- 1 Cup Fresh Lemon Juice
- 1/2 Cup Extra Virgin Olive Oil
- To Taste Salt
- To Taste Pepper
- Pinch Ground Cinnamon
Rinse bunches of parsley very thoroughly. Wrap a few bunches at a time in a clean kitchen towel and refrigerate overnight.
In a medium bowl, cover bulgur with boiling water and let sit for a few hours. Drain any excess water. Allow cooling.
Gather parsley bundles by the stems, hold the stems up and the leaves of the parsley down on your cutting board. With a chef knife, cut the leaves off from the large stems. Pick through the mixture and remove any thicker stems within the bundle of leaves. The process leaves in a food processor until you have a fine chop.
In a large bowl, add all the ingredients. Season with salt and pepper. Refrigerate for a few hours and allow flavors to mingle. Check salt and pepper again and adjust. Serve with fresh pita cut in wedges or Romaine lettuce leaves. Enjoy!
Calories: 270kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 358mg | Fiber: 5g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 29.5mg | Calcium: 23mg | Iron: 1mg