In the Herb Patch...

When the parsley gets unruly, snip it back, and make tabouleh !!

I have 3 parsley plants growing at the moment and with all the rain of late they all look like huge green mountains.  

Tabouleh is one of my favourite salads in Summer.  The tangy, lemon flavour is very refreshing after a hot days work and the parsley plants never let me down for an abundant supply of leaves.

TABOULEH

INGREDIENTS

• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 cup bourghal (cracked wheat)
• 1 small red onion diced  /  or 4 shallots chopped
• 2 cups finely diced parsley
• 1 cup chopped cucumber
• 1 cup chopped tomato

METHOD
Whisk the zest, lemon juice, olive oil, salt and pepper together in a small bowl, then add the bourghal.  Let this soak for 30 minutes to 1 and 1/2 hours, depending on the coarseness of your cracked wheat and how soft you want it.

Use shallots or spring onions if you find the red onion is too strong for your taste.

Wash the parsley and dry thoroughly.  Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible.  Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.

Add the parsley to a large bowl along with the cucumber, tomato and onion.  Add the soaked bourghal along with the dressing that has not been absorbed yet and toss to combine.
 
Tabouleh tastes fresh the day it is made, but if you let it sit overnight, the flavours have a chance to meld and it tastes even better.........enjoy