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.
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.
2 tablespoons Olive Oil
1 clove Garlic *optional, grated
2 to 3 tablespoons Lemon Juice
1/3 to 1/2 teaspoon Salt
- 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.
- Some Vegetables need to be blanched in salted water. Cook them accordingly. DO NOT overcook.
- Place the cooked Burghul, finely chopped Parsley, Mint, and all other Vegetables in a bowl.
- Add Olive Oil, Garlic and Lemon Juice, season with Salt & Black Pepper, and mix well to combine.