Cooking with Parsley: Tabbouleh

<em>Serves 2 to 4</em>
<br />
<br />
Cold tabbouleh, green with parsley, is as common in the Near East as couscous is in North Africa. Both make great summer dishes.</p>
<p>• 1 ¼ cups medium bulgur<br />
• 1 large tomato, chopped<br />
• 3 to 4 chopped scallions<br />
• Juice of ½ to 1 lemon<br />
• <sup>
</sup> to <sup>
</sup> cup minced parsley<br />
• 2 tablespoons extra-virgin olive oil<br />
• ¼ teaspoon salt<br />
• Freshly ground black pepper to taste</p>
<p>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.</p>
<p>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.</p>
<hr />
<em>Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of</em> The Practically Meatless Gourmet<em> (Berkley, 1996) and a contributor to</em> Nutrition Secrets of the Ancients<em> (Prima, 1996).</em>
<p>Click here for the original article, <a href=”″>Cooking with Parsley</a>.</p>

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