a chopped parsley salad with earthy bulgur wheat in a simple olive oil and fresh lemon juice dressing
This bulgur salad is known as a traditional Middle Eastern dish called Tabbouleh. The main ingredient in this salad is parsley, lots and lots of parsley. The nutrients found in parsley include vitamin A, K, C, E, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, choline, folates, calcium, iron, magnesium, manganese, phosphorous, potassium, zinc, and copper. All of these nutrients are contained in those tiny leaves. The benefits include immune support, control against urinary tract infections and gallstones, reduction of inflammation, liver cleansing, and aid towards diabetes management. Parsley is a perfect herb to add on top of proteins like fish and chicken as well as salads, pastas or create this delicious light and lemony tabbouleh salad.
3 cups fresh flat-leaf parsley, finely chopped
1⁄4 cup fine bulgur wheat
1 bunch scallions, finely sliced
1⁄4 cup fresh mint, finely chopped
1 small red onion, finely diced
2 tomatoes, finely diced
2 cucumbers, finely diced
2 lemons, juice
1⁄4 cup olive oil
Salt to taste
- In a bowl add bulgur. Carefully add same amount of hot water on top and let soak for 20 minutes. Next use cheesecloth lined strainer to thoroughly drain excess water from bulgur.
- Add bulgur to a larger bowl and add parsley, scallions, mint, red onions, tomatoes, and cucumbers. Mix together well.
- Add olive oil, lemon juice to taste, and salt to taste.
- Serve chilled and enjoy!
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