I was gifted with several bunches of parsley and Tabbouleh is a parsley salad so here it is but a little different. I added a cucumber because I was gifted with a bunch of them but the most different thing is the rice. Tabbouleh is traditionally made with soaked bulgar. I used rice because I had leftover take out rice taking up room in my refrigerator. It made sense to use the rice. Tabbouleh uses an incredible amount of parsley that you hand chop as small as possible. I have no idea how Mediterranean restaurants serve so much of this. This recipe makes around 4 salads.

Ingredients for around 4 salads

2 cups parley leaves (packed very tight) – chopped fine

1 cup cooked rice (or substitute any grain you want or have)

1 large tomato – chopped into small pieces (mine was small but that was all I had)

1 hot house cucumber – remove seeds – chop into very small pieces

1 small red onion – small dice

1/2 cup mint leaves – chopped

1/2 cup scallions – sliced thin

1 large Meyer lemon – the zest and fresh juice

1 teaspoon allspice

1 teaspoon course sea salt

1 teaspoon ground black pepper

3 Tablespoons extra virgin olive oil

Directions

All the ingredients go in a large mixing bowl. Mix, chill a few hours or a day and serve.

Enjoy!