I was gifted with many bunches of parsley so I got on a roll with parsley recipes. I made chipotle lime chili chimichurri, parsley pesto and tabbouleh salad so far. (BTW they all came out FORKING Delicious) I had around a cup of leftover rice and peas from a Caribbean take out. You can add a cup of regular rice or any grain you like for something similar. Then I got the idea to change it up a little and made another sort of tabbouleh salad but with added jerk spices. My GOSH this came out FORKING AMAZING!!!! This recipe makes around 4 servings. Chopping up 2 packed cups of parsley is a lot of work. I have no idea on how Mediterranean Restaurants serve all that tabbouleh.

Ingredients for around 4 servings

2 cups parsley leaves – packed tight and well hand chopped

1 English cucumber – seeds removed – small dice

1 small red onion – fine chopped

1 Tablespoon fresh thyme – chopped

3 red jalapeño peppers – fine chopped (or to taste…red one look pretty and usually are never too hot)

1 cup prepared rice or another grain

2 limes the fresh squeezed juice and all the zest

3 garlic cloves – ground to paste

1 1/2 teaspoon ground allspice

1 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 teaspoon course sea salt (or to taste)

3 Tablespoons extra virgin olive oil

3 Tablespoons honey

1 Tablespoon dark brown sugar

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

Directions

In a large mixing bowl add the parsley, cucumber, onion, thyme, jalapeño, rice or grain, lime zest and mix.

In a small mixing bowl add the lime juice, garlic, allspice, black pepper, nutmeg, cinnamon, ginger, salt, oil, honey, paprika, cumin cayenne and brown sugar. Mix well. Pour dressing on salad and mix well. Chill a few hours or over night. Adjust seasonings if necessary.

Enjoy!