I’m married to a Lebanese man and the first thing I had to do after we got married was learn how to make hummus and tabbouleh! My sister-in-law Suzie is more than a sister; she is the head honcho of the Feanny family kitchen in Miami. When we visit Grandma Norma, my wonderful mother-in-law, there is always a huge bowl of tabbouleh waiting for us, made lovingly by Suzie. Here is her precious recipe. Parsley is so good for you. Not only does it improve digestion, fight cancer, and act as a natural diuretic, but it also has antibacterial and antifungal properties. If you like, substitute the bulgur wheat with grated cauliflower or quinoa, and carrots for the tomatoes. Be sure to use the best quality olive oil you can find.
YIELD: 4 to 5 servings
PREP TIME: 40 to 45 minutes
- 1 pound curly parsley
- 1 pound at-leaf parsley
- 1⁄4 pound mint
- 1⁄2 cup extra- ne bulgur wheat, or
- 1⁄2 cup cooked quinoa, or 1 cup grated caulifower
- 4 rm medium tomatoes, diced
- 1 red onion, diced
- 2 stalks of nely chopped scallions • 1⁄2 cup fresh lemon juice
- 1⁄2 cup extra-virgin olive oil
- 1 teaspoon Himalayan sea salt
- 1 pinch cinnamon
- 1 pinch allspice
- 1 pinch ground black pepper
- Lettuce leaves, for serving
- Take a comfortable seat in the kitchen and mindfully pick the parsley and mint by taking the leaves o the stems, then wash thoroughly and dry in a salad spinner. Chop the leaves finely. Set aside.
- Rinse, then soak the bulgur in hot water for 10 minutes, then drain thoroughly.
- Put the tomatoes over the drained bulgur for about 5 minutes so it absorbs the tomato juice.
- In a large bowl, mix the bulgur and herbs together with the onions, scallions, lemon juice, olive oil, salt, cinnamon, allspice, and pepper.
- To serve, arrange the lettuce leaves in a shallow bowl or on a platter and spoon the tabbouleh on top.
- Try to leave some for everyone else!