We grow a lot of Italian parsley over winter and spring and mostly use it in smoothies, as an extra
vegetable in soups, and in the occasional salad. When we get too much - it's tabbouleh time! (Peter)
vegetable in soups, and in the occasional salad. When we get too much - it's tabbouleh time! (Peter)
Tabbouleh
Ingredients3/4 cup fine burghul (cracked wheat)
2 cups cold water 2 cups chopped parsley 1/2 cup finely chopped spring onions 1/4 cup finely chopped mint 1/4 cup olive oil 2 T lemon juice 2 t salt 1/2t cracked pepper 1 tomato (optional) |
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