My nursing instructor's Tabouleh
Ingredients
- 2-3 bunches parsley (curly is preferred)
- 1 bunch scallions
- 1 cucumber, seeds removed
- 1 tomato (large)
- 1/2 bunch mint
- 1/2 bulger
- juice of 2-3 lemons (to taste)
- 1/2 c good olive oil
- salt & pepper (to taste)
Finely chop the first five ingredients. Add bulger to this mixture, along with lemon juice and olive oil, toss. Add lemon juice and salt and pepper to taste. If you like it tarter, add more lemon, if you don't like it as oily, add less oil. Wait about a half hour before serving to allow bulger to absorb the fluid. If you like the bulger a little more crunchy, serve more quickly. Keeps for a day or two, but not much longer.
A couple of notes: “bunch” of parsley is subjective. It could be large, it could be small. All of these ingredient amounts are negotiable. One thing that's NOT negotiable is the use of good olive oil. If you use crappy stuff, you'll regret it.
To make with Quinoa, subbing out for bulger
- 1 cup quinoa, rinsed well
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.