When I was a kid, my mum would sit with a bunch of parsley, the queen of the den, her full attention on me. As we talked about my day, her hands would not stop working. She would snip off the stems of the parsley and place the feathery leafs into a bowl. The next day we would have a beautiful vivid green salad, that packed a punch of flavor.
The truth is parsley is one of those things you either love or hate. Since I grew up with tabouleh I love the stuff. My hubby on the other hand, has an aversion to the stuff. But how can’t you love this lemony fresh salad?
If you have never had tabbouli then it is your moral obligation to get up right now, drive over to your grocery store and start chopping!
Its actually very simple to make and you need very few ingredients and just a bit of patience with the parsley. The rest is easy peezy!
Heres what you need:
- One Parsley Bunch (3 chopped cups)
- Two Tomatoes
- Four Green Onions
- Three Lemons
- Two Table Spoons Olive Oil
- 1/4 cup Burgul
- 1/4 cup Water
The next day, make sure to wash the parsley before chopping away. You want to get a really fine chop on it, and that might take a few runs. I usually start by grabbing it in bunches, rolling it up and cutting it up again and again.
You can also store it in the fridge, and take some to work the next day (just make sure to check your teeth after). Oh, and your welcome.