October 17th: the word on the street was a Killing Frost. It happened that night; when I woke on the 18th the thermometer read 28 degrees F.
So, among other things that I picked or brought indoors that day was a load of parsley. The curly leafed stuff that has loads of nice parsley flavor even though this herb ends up being used in most recipes as a garnish (and might often be un-eaten).
My parsley was prolific… and it came only from one single plant. I didn’t even pick all of it, though I collected most. And I’d used some (yes, as garnish, but I ate it) in previous weeks.
So… keep in mind this is one of the few recipes I’ll make at home for this blog or otherwise that contains gluten. I’ll experiment elsewhen with options other than Bulgar wheat, as I know a good portion of my readership cannot eat gluten. (I may experiment with buckwheat groats, quinoa, broken rice, and possibly cauliflower.)
Since this is the end here for locally grown heirloom tomatoes, I used those instead of supermarket roma tomatoes, but the roma tomatoes will be less “wet” and are often preferred.
Prep Time: About 10 minutes, done while Bulgar is soaking.
“Cook” Time: Bulgar in hot water, 35-45 minutes.
Rest Time: Allow flavors to marry or at least get friendly, for at least an hour.
Serves: 4-6, depending on use.
Cuisine: Middle Eastern
- 1/2 cup Bulgar wheat
- 3/4 cup boiling water
- 1 medium tomato (or 2 small roma tomatoes), diced. Remove the ends, of course.
- 1/2-2/3 cup chopped parsley, removing larger stems. Pack this down in the measuring cup, and 2/3 cup is preferred.
- 1/8 cup chopped mint, more or less.
- 2 scallions, chopped. Chop the white part at 1/8th inch, but let the greens go longer.
- Juice of one lime (sub half or so of a lemon if desired)
- 2.5 – 3 tablespoonsful of good quality extra virgin olive oil
- Optional: Half an English cucumber, diced.
- Freshly ground pepper, and sea salt (or pink Himalayan salt) to taste.
Heat up the water, pour it over the bulger wheat in a large bowl. Mix until all is wet, then cover and leave on the counter for 35-45 minutes.
During this time, chop up the rest of the ingredients.
Check to be sure the water has been absorbed by the Bulgar wheat, then drop in all the rest of the ingredients. Start with 1/4 teaspoon salt, you can add more later when you know how all these ingredients work together. Stir.
Refrigerate (covered) for at least an hour. You can make a day ahead, and still have leftovers for a few days after. If needed, at this point add more salt or pepper.
Some of the extra parsley can (and will be) frozen. The plan here is to attempt this by putting it in freezer bags, no blanching.
Health benefits of parsley (Petroselinum crispum):
This veggie is high in Vitamin K, as well as in calcium. A very nutritious source of minerals and other goodies, especially when treated as a vegetable (as in, say, tabbouleh or perhaps even a smoothie), instead of just a herb or garnish. It is native to the Mediterranean world, and in temperate climates grows as a biannual, flowering and going to seed in its second year.
Having fun linking this post to:
Fiesta Friday, whose hosts this week are: Mollie @ The Frugal Hausfrau and Mila @ Milkandbun
What’s for Dinner, Sunday Link Up!
Hello there! I love tabouleh, and yours looks yummy; it is a very popular side salad in the UAE, and usually served along with meat kebabs.
Enjoy the Fiesta Friday party!
Thank you! Good to know about a typical side, I should do that with some of the leftovers.
I’ve been meaning to make tabbouleh. I hope my parsley is still alive. Last time I checked it was hosting a swallowtail caterpillar. So late in the year! I hope the little thing made it.
I did see a swallowtail caterpillar out there a month ago or the like. None when I picked, fortunately, or it would have frozen.
Yum! I want an over abundance of parsley problem! 😀
Parsley is a lot more tasty than most people treat it… that garnish that gets pushed to the side… Yes, and I have plans for some of the surviving parts. 😉
Like the healthy Tabbouleh anytime.
Very much agree!
Parsley is so underrated – how lucky you are to have an abundance of it at your fingertips!
Yes, a lovely underrated plant!
My parsley did quite well this year too! Thanks for sharing at the What’s for Dinner party – and have a wonderful week. Hope we see you next Sunday too!
Oh, I plan to be there next week! You have a great week too…
I had the same thing happen but luckily the night before I was outside in the dark pulling up my huge parsley plant! Of course, it suffered in the transition. A bunch went to the neighbor’s pet rabbit but why didn’t I think of this!! Marvelous!
Thanks for sharing your creation with us at Fiesta Friday this week!
Thank you! My chickens did get some wilty bits. And thanks for hosting Fiesta Friday…
Love it! I’ve made my tabbouleh with quinoa a number of times, and it’s very good. I think you’ll like it. Of course, that cauliflower sounds good, too. ~ Jean
I do think quinoa would be wonderful with it! And for the Paleo at heart, I think cauliflower with a bit of roasting done to it.
I love tabbouleh and your recipe looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
Thanks! Glad to join you at Full Plate Thursday.