- 3 bunches of parsley as fresh as you can find!
- 3 Vine Tomatoes deseeded, minced
- 1/4 Pound Cracked Bulgur dry (can substitute for 1 1/2 cup cooked/cooled Quinoa, or 1 1/2 cup minced cauliflower)
- 1/2 Sweet Onion minced
- 2 Cloves Garlic minced
- 2/3 Cup Lemon Juice
- 1/3 Cup Olive Oil
- Salt & Pepper to taste
In a small bowl, combine the olive oil, lemon juice and 1 teaspoon of both salt and pepper. If you’re using bulgur, place the bulgur in the lemon juice/olive oil and let it sit for 30 minutes – 1 hour, depending on how soft you want the bulgur to be. If you’re using quinoa, place the cooked quinoa in the bowl and set it aside, allowing it to cool while we prep the other ingredients.
Thoroughly rinse parsley. Parsley has a tendency to be very dirty so be careful here! If you have the time, rinse the parsley the night before, wrap it in towels and put it in the fridge. This will keep the parsley nice and crisp for the salad. If you want tabouleh right now, blot the parsley dry with a towel. Get it as dry as possible.
Pick the leaves from the stems of the parsley. Place leaves into the food processor. Pulse the parsley until it is finely chopped, but make sure not to pulse too much.
Finely chop the onion, garlic and tomato.
Add the onion, tomato and parsley to the bulgur or quinoa. Stir to combine, and salt pepper to taste! Make sure to put a decent amount of salt in the salad, it will bring out the flavor!
Serve your tabouleh with warm pita bread and Greek yoga, enjoy!