Parsley has grown like a jungle in my herb garden. I decided to make Tabbouleh, so that I can use a lot of Parsley. I love Tabbouleh, but it is not very popular among my family members as they don’t like the overwhelming Parsley and Mint. So I added Green Vegetables they like, such as Broccoli, Edamame, Zucchini, and Asparagus. This salad is more nutritious than Tabbouleh, and it tastes great.

Makes

4 Servings

Ingredients

1/2 cup Burghul (Cracked Wheat) *I used ‘fine’ type
1 cup Water
1 cup finely chopped Flat-leaf Parsley
1/4 cup finely chopped Mint
1/4 Red Onion *finely chopped
1/2 Broccoli *coarsely chopped
1/2 Zucchini *diced
100g Asparagus *cut into small pieces
1/2 cup Frozen Edamame Beans
*Note: Other suggestions include Frozen Peas, Green Beans, Broad Beans, Sugar Snap Peas, Snow Peas, etc. You may wish to add Tomato as well.

Dressing
2 tablespoons Olive Oil
1 clove Garlic *optional, grated
2 to 3 tablespoons Lemon Juice
1/3 to 1/2 teaspoon Salt
Black Pepper

Method
  1. Place 1 cup Water and 1 pinch of Salt in a saucepan, bring to the boil, remove from heat, then add Burghul and stand for 20 minutes. Drain if there is excess water.
  2. Some Vegetables need to be blanched in salted water. Cook them accordingly. DO NOT overcook.
  3. Place the cooked Burghul, finely chopped Parsley, Mint, and all other Vegetables in a bowl.
  4. Add Olive Oil, Garlic and Lemon Juice, season with Salt & Black Pepper, and mix well to combine.