Classic parsley, tomato and bulgar salad, known as Tabbouleh, or Taboulie, is prepared exquisitely by our American Public Television cooking show colleague, Julie Taboulie of Julie Taboulie's Lebanese Kitchen. We can't improve on her version and we wouldn't even try. Instead, we've slightly re-formulated this classic middle-eastern mezze salad by adding high fiber artichoke. In other words Fiber + Fiber = Delicious!
| Prep Time | 30 Minutes |
| Servings |
8 persons
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Ingredients
- 3 bunches flat leaf parsley
- 1 bunch fresh mint
- 1 red or white onion small
- 1 cup chopped tomato
- 1 cup bulgar wheat hydrated
- 1 cup chopped artichoke or jarred packed in water
- 4 lemons juicy ones
- 4 Tbsp olive oil extra virgin
- 1 pinch salt and fresh black pepper
Ingredients
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Instructions
- Combine chopped parsley and mint with the hydrated bulgar, chopped tomatoes, diced onion and chopped artichoke in a large mixing bowl.
- Add salt and black pepper. Squeeze in half the lemon juice and combine. This juice is directly absorbed by the other ingredients, especially the bulgar. Let stand a few minutes.
- Before serving, combine olive oil, salt and pepper, and the remaining lemon juice in a separate bowl. Whisk to a loose vinaigrette, pour over Tabbouleh mixture and toss thoroughly to dress.
- Serve with hearts of romaine, Belgian endive and/or toasted whole-wheat flat bread or pita.
Recipe Notes
The novel addition of chopped artichoke to classic tabbouleh is not only in keeping with the Mediterranean flavor profile, including the lemon, but it's also a healthy boost to the overall fiber content of the dish.
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