This is my version of this wonderful Middle Eastern Salad called Tabouleh. I have always liked Tabouleh, and I make it quite often, but I had not made it since I started my Dukan Diet as the original recipe has wheat (bulgur) in it. But my husband bought some parsley today by mistake (I asked him for cilantro) so I thought, well lets sort this problem and make Tabouleh without wheat. I have to say that it turned out so delicious that I may continue to do it without wheat from now on!!
Ingredients (serves 4):
- 2 bunches of Curled Parsley
- 1 medium Tomato
- 1/4 of an onion
- 1/4 cucumber
- 2 garlic cloves crushed
- Juice of 1 lemon
- A little fresh coriander (1/4 cup)
- Vinegar, salt and pepper to taste
Dice the cucumber and tomatoes relatively small and put in a big bowl. Chop the onion very small and also add to the bowl.
Cut the parsley stems and discard. Chop the rest of the parsley small, wash, drain the water and add to the bowl.
Mix it all. Add the lime juice, crushed garlic, vinegar, salt and paper to taste. Mix again. Try it and adjust seasoning as needed. That is it!!
This is very refreshing salad and it actually taste better the day after it is done, I normally make a lot so I can eat it for 2 or 3 days in a row! Just keep in an air tight container in the refrigerator.
I goes perfectly well with any meats, perfect for a PV day!!!