4-5 bunches organic parsley
2 bunches fresh organic mint
3/4 cup fine bulgur wheat or quinoa
2 large tomatoes, diced
1 shallot, finally chopped
Juice from 1/2 lemon
1/3 cup extra virgin olive oil
1/8 tsp cinnamon
1/8 tsp cardamom
1/8 tsp cumin
1/8 tsp coriander
2 tsp ground allspice
Pinch of cloves
Pinch of nutmeg
Salt and black pepper to taste
Let’s start with the bulgur wheat. If you’re using FINE bulgur wheat, start by rinsing it under cold water until the water runs clear. Then transfer to a plate and spread out to dry. If you’re unsure of the grade of wheat, rinse it, then boil it in water for 5 minutes and drain in a fine sieve. Then transfer to a plate and spread out to dry.
If you prefer to use quinoa instead of wheat, cook according to the directions on the package. I’d suggest using 1/2 cup of quinoa and 1 cup of water and simmering, covered on low, for 15 minutes. Then transfer to a plate, spread out and leave to dry.
Next, let’s chop the tomatoes and shallots. We want these to be small, so dice into 1/4 inch pieces for the lemon, and smaller (1/8″), if you can, for the shallots. If you cannot find shallots, I suggest you leave the onion out altogether. Substituting onions for shallots will yield a different flavor. Shallots are sweeter and have less bite than yellow or red onions, and their texture also lends a pleasant crispness. Add the tomatoes, shallots, and lemon juice to a large mixing bowl.
Next, take the first bunch of parsley. I consider “a bunch” to be large enough that I can wrap my fingers around all the stems and they *just* touch. Lay the first bunch of parsley down on the cutting board—and see where the leaves start to thin out and it gets all stemy? Cut those stems off and discard, but keep holding the bunch together. Turn it around so that you start on the most leafy end and shred the parsley as finely as you can. You don’t want pieces larger than 1mm (1/32 inch). Add to the bowl.
Separate the mint leaves from the stems, pack them together tightly, and chop them like the parsley. Add to the bowl.
Lastly, add the olive oil and spices and mix well. Taste and add more salt and pepper as you see fit. You may like to add more lemon juice, but it’s up to you.
I love love LOVE tabbouleh. I could eat the entire bowl in one sitting, and I often have! Happy eating!
[box class=”warning”]Warning: Do not eat massive amounts of parsley if you’re trying to get pregnant or already pregnant. Abundant parsley consumption can possibly cause contractions and induce miscarriage.[/box]
