I fell in love with tabbouleh when I was first introduced to Lebanese food, but it never crossed my mind until recently how simple it would be to make at home. This delicious, incredibly easy and quick-to-prepare parsley-based salad has now become a staple side dish thanks to its versatility and the freshness it brings to a plate—not to mention the amazing nutritional punch it packs.
In general, fresh herbs are such an asset, both for the flavour they contribute to dishes and their numerous health benefits. Parsley in particular is a bit of a superstar, containing a rich array of vitamins (notably K + C) and minerals as well as compounds that have been shown to reduce inflammation, inhibit tumour formation and more. Click here for a more in-depth summary of parsley’s nutritional profile and numerous health benefits.
While traditional preparations of tabbouleh often include bulgur, this recipe I use skips it and includes a few other modifications.
- 1 bunch fresh parsley (curly or flat)
- juice from 1/2 a lemon
- 2 tbsp extra virgin olive oil
- 1 clove fresh garlic, finely chopped
- 1/4 medium onion, finely chopped
- 1/2 tomato, bell pepper (or a bit of both!)
- salt & pepper to taste
- In a bowl, whisk together lemon juice, olive oil, garlic, onion, salt and pepper
- Wash bunch of parsley well and pat dry with paper towel
- Chop parsley very finely, removing any large stems
- Add parsley, tomato and/or pepper to the bowl and toss
- Serve immediately and enjoy!
This is SUCH a versatile side dish that it could easily replace veggies on almost any plate comprising of protein / carb / veggies. A few specific items it plays really well with, however, include: