I recall a time when every restaurant dish served was garnished with an obligatory sprig of parsley, usually of the curly variety. I discovered later that this much maligned and abused herb was actually an ingredient that had flavour and was worthy of attention. What better way to appreciate it than to make it a focal point of a dish. Tabouli, a middle eastern salad does just that.
Donna Hay, our featured chef at I Heart Cooking Clubs, offers a simplified version, Couscous Tabouli, in her book Seasons. As you can tell by the recipe name, this
was supposed to be made with couscous. I used medium bulgur instead which
didn't involve any more active time than the couscous, but did take
longer to soften (~20 minutes). I also substituted less peppery arugula
for the watercress.
Lacking the traditional tomatoes and cucumbers but not
flavour, this dish of steamed bulgur, garlicky lemon-olive oil dressing
and Italian flat-leaf parsley tossed with some arugula made a gloriously
green dish, in keeping with this week's theme "Eating of the Green".
Fabulous and refreshing!
Visit IHCC to see what green the other members are cooking up.