I had a dinner party this weekend with some close friends and I wanted to share with you one of the recipes everyone enjoyed, my Tabbouleh salad. Usually, this traditional Middle Eastern salad is loaded with parsley (almost 3 cups) but I prefer my salad to be a little lighter on the parsley side. Parsley has a mild bitter flavor and a little goes a long way. So in my version, I used both equal parts parsley and mint making it very summer-y, refreshing, and still high in vitamin A & C.
Serves: 6 people, 1/3 cup servings
Ingredients:
- 1 cup bob’s red mill red bulgur
- 1-3 sprigs of parsley (2 tbsp chopped)
- 1-3 sprigs of mint (2 tbsp chopped)
- 2-3 medium organic plum or vine tomatoes
- 1 medium organic seedless cucumber
- Redmond’s Real Salt
- Black pepper
- 3 tbsp fresh lemon juice
- 3 tbsp fruity extra virgin olive oil
Instructions:
- Bring one cup of water to a boil; add the bulgur, cover, turn off heat, and let sit for 1 hour. DO NOT remove the lid for that 1 hour
- After 1 hour, remove lid, divide cooked bulgur evenly into two glass containers, and place in frig to cool off
- Remove the stems from the parsley and mint and put all the leaves in a mini food processor. Blend until the herbs are small, minced pieces. It should yield about 1/4 cup
- Chop up tomatoes and cucumbers into a small dice, removing all seeds from tomatoes and some from cucumber if necessary
- Add the herbs, 1 cup tomato, and 1 cup cucumber to one of the bowls of bulgur
- Season with salt and pepper; add salt, stir, then taste; keep adding salt until it’s to your liking
- Add the lemon juice and stir all the ingredients together; put back in the frig so all the flavors come together
- Right before you eat/serve it, stir in the olive oil
Andrea Fernandez, RDN 
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