Tabouleh reminds me of Christmas and not because it’s red and green. Every December one of my closest friend’s hosts a dinner party at his house. He cooks the turkey while the rest of us are responsible for appetizers, sides and desert. This past year we finally got it right and had a great variety of sides to accompany the turkey, but it wasn’t always this way.
Years ago when we started this tradition many of us were quite lost in a kitchen. Living off meal plans or mom’s cooking meant we had little to no cooking experience. Our first potluck, Adam put a ten pound turkey in the oven only two hours before dinner. Most of us passed on the turkey but the few that didn’t dropped like flies within the hour. We ended up ordering pizza and having a great time regardless, at least the ones who didn’t consume the half raw bird. After this mishap and a diploma in culinary arts later, Adam gained the skills to cook an excellent turkey.
The next year many of us left our responsibilities until the last minute and found ourselves frantically searching the grocery store for frozen president’s choice options only hours before dinner. When we all arrived at the party we filled the table with appetizers and deserts. However, as we sat down for dinner the only dishes on the table were Adam’s turkey and Wissam’s homemade tabouleh. Don’t get me wrong, tabouleh is awesome, but it’s place is not alongside a turkey.
It now has become a joke with my friends and every year Wissam brings his famous tabouleh. Although now we eat it with pita bread and hummus as an appetizer and ensure someone brings traditional sides to accompany the turkey.
3 cups flat leaf parsley, about one bushel
1 Tbsp. fresh mint
3 Tbsp. green onions, finely chopped
¼ cup roma tomatoes, finely chopped
3 Tbsp. cooked bulgur wheat
Juice from 1 lemon
2 Tbsp. olive oil
Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.
In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl.
Add green onions, tomatoes and bulgur wheat; stir to combine.
Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
Serve on it’s own or with pita bread