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Last week I harvested the last of the parsley from the garden. It was quite a crop this year consisting of eight full-grown and thriving plants (shrubbery!)! I dried most of it, juiced some of it and still had a small mountain of the green stuff left. Wondering what to do with all of this parsley, I suddenly had a thought: tabbouleh! And so I used up half of the remaining parsly to make a double-batch of this delicious salad and will use up the rest this week for another double-batch (juicing the stems). Feel free to customize this recipe to whatever you have on hand. For example, I used whole-wheat couscous instead of bulgur, did not have any fresh cilantro this time around, and added chopped red and yellow peppers for extra color.

Lemon and Fresh Herb Tabbouleh

1/2 cup medium- or fine-grain bulgur
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lemon juice

Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.

Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

This recipe is from the Epicurious website.