Tabbouleh - not just good tasting, but good for your health!

The first time I ever had tabbouleh (pronounced tah-BOO-lee), or parsley salad, was at this fabulous Anatolian restaurant in London called Taz. Everything on the menu was so colorful and flavorful and the tabbouleh especially captured my senses. Basically a combination of fresh parsley, tomato, onion, lemon juice, olive oil and bulgar wheat, it's light and refreshing. It's primary ingredient is parsley, a powerhouse nutrient containing high levels of beta carotene, vitamin B12, iron, chlorophyll, calcium, more vitamin C than citrus fruits and just about all other known nutrients. So not only is it a great tasting dish, it's super-good for your health!

I make this both at home and on the boat on a regular basis as an appetizer, but it is equally delicious as a side salad. Don't worry...you won't have leftovers!

Tabbouleh
(makes about 3 cups, or 2 to 4 servings)

1 TB fine bulgur wheat (regular works fine too)
3 TB finely chopped onion
juice of 2 lemons
4 TB extra virgin olive oil
1 med tomato, finely chopped
2 cups parsley, finely chopped (I use a combination of both regular and Italian)
1 TB finely chopped mint leaves
salt and pepper

Soak the bulgur wheat in a little cold water for 5 minutes to soften. Meanwhile, combine onion, lemon juice, olive oil, tomatoes, parsley and mint. Drain the bulgur wheat and add it to the salad, mixing well. Season with salt and pepper. Let it rest for about 15 minutes to allow the bulgur wheat to absorb the juices. Serve atop crackers, toasted bread, endive or by itself with a big spoon.