morsels45

morsels45 said

Tabbouleh

More parsley than grain, and all the better for it.

Tabbouleh
Photo: Miansari66, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make tabbouleh

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Mostly parsley, as intended

20 minutes · serves 4 · Easy

What you need

  • 4 large bunches flat parsley
  • 2 tbsp fine bulgur
  • 2 tomatoes, diced very small
  • 4 spring onions
  • A handful of mint
  • 1 lemon
  • 4 tbsp olive oil

What you do

  1. 1Soak the bulgur in the juice of the lemon for 15 minutes. That is all the water it gets.
  2. 2Chop the parsley by hand, and keep chopping. A processor bruises it to sludge.
  3. 3Everything together, oil and salt last.
  4. 4Eat within the hour — it weeps if it stands.

The grain-forward one

20 minutes · serves 4 · Very easy

What you need

  • 150g bulgur
  • 2 bunches parsley
  • 1 cucumber
  • 2 tomatoes
  • Lemon
  • Olive oil
  • Mint

What you do

  1. 1Pour 200ml boiling water over the bulgur, cover, 15 minutes, then fork it loose.
  2. 2Chop everything small and fold it through.
  3. 3Lemon and oil, generously, and salt properly.