Tabbouleh is all about parsley.  And lemon, but really parsley.

You will need:

wheat bulgar ( or for gluten free use quinoa)

parsley (curly parsley rather than flat Italian)


fresh dill



fresh lemons

Cook bulgar or quinoa according to package but only make a small amount because you will be using 1/2 cup cooked.

You will use 4 cups finely chopped parsley.

1 tbls chopped tomato (just for a touch of color and flavor)

1 tblsp finely chopped dill

1 tsp chopped pistachio ( pine nuts are a good substitute)

1 tsp cumin

salt to taste

at least 1 whole lemon juiced

Stir it all together and yum.  If you want to make it a main course for lunch just serve it with a big chunk of feta cheese.


About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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