Sunday, June 24, 2012

Tabouli

I'm back! 

I was in Chicago for the past week visiting family. It was nice- I went to the Shedd Aquarium, the beach, the Chicago Botanic Garden, and a few other places, but it's nice to be home. My grandfather  now lives in a retirement home- not a nursing home, since he's still in incredible shape for a 92 year old,  but a home where you check in and out and stuff like that and it keeps me (not that I couldn't, but I don't...) from going out at night and doing all the things that somebody my age would normally do. So it's nice to be home. 

I've had a bit of a skip in my step all day. For one reason primarily. I feel a little guilty, but I'll get over it. I'm very happy.

I didn't get enough vegetables in Chicago, so the next few recipes may be uncharacteristically healthy. My first attempt is the Middle Eastern dish Tabouli. It's chock full of parsley, which got me thinking: what exactly is parsley? Is it a vegetable like lettuce? An herb like basil? Or something else entirely? Wikipedia has this to say about it: 

Parsley (Petroselinum hortense) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern ItalyAlgeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.

How in the world can something be an herb, a spice, and a vegetable? This does not make sense to me. It's like saying that a peanut is a pea, a nut, and a potato. What is this world coming to?!?!?!?!?

Tabouli



1 bunch Curly Parsley
1 bunch Flat Leaf Parsley
4 Tomatos
3 Cloves Garlic
6 Green Onions
1 c. Bulgar
Juice of 1 Lemon
Olive Oil to Taste
Salt and Pepper

Bulgar is a grain of sorts, I don't know, but you cook it with about 2.5 cups of boiling Water and let it sit for a few minutes. Chop everything in the food processor and then mix in the Bulgar. It tastes nice and fresh and a little spicy due to all the Garlic and Onion. Nice! 


No comments:

Post a Comment