Tabbouleh and hummus are two of our favorite snacks. Tabbouleh requires a bit of prep time (chopping the parsley) but it is well worth the effort. This tabbouleh recipe makes a nutritious, satisfying fiber-filled snack to enjoy anytime.
TABBOULEH – PARSLEY SALAD
2 bunches of flat (Italian) parsley
4 ripe tomatoes
1 bunch of scallions
1 tsp. salt
¼ cup of olive oil
½ cup of fresh lemon juice
½ cup of fine burghul (also called bulgur, or wheat-no1)
2 tsp. chopped fresh mint (or dry mint crushed)
Rinse burghul (wheat) in cold water and drain excess water. Let stand for 10 minutes. Wash parsley and chop leaves fine. Dice tomatoes and chop scallions. Combine the cut vegetables with the remaining ingredients, including the burghul, mint, and salt. Mix well and taste. Adjust seasoning to your liking.
Serve on a platter on separated tender leaves of romaine lettuce.