Tabbouleh
"I decided to remove the usual bulgar wheat from the recipe because of my brother's gluten intolerance, and I've found that I like it better that way. This taste is reflective of the phenomenal tabbouleh I get at Middle Eastern restaruants in Dearborn. I love highlighting the mint in this recipe. Since a "bunch" isn't a specific quantity, make sure there's a 2:1 ratio of parsley to mint to get the taste just right."
photo by Late Night Gourmet
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 bunches fresh parsley leaves, finely chopped
- 1 bunch mint leaf, finely chopped
- 2 tomatoes, diced
- 1⁄2 onion, diced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt, adjusted to taste
directions
- Combine all ingredients. Add salt if needed.
- Refrigerate for at least half an hour to allow ingredients to settle full.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
