Parsley Recipes

There are many ways to use Parsley in your cooking, it is not just a garnish. Try mixing chopped parlsey through mashed potatoes or adding it to fishcakes or the breadcrumb mix you coat chicken or fish in, but the classic parsley recipe is Tabouleh. Tabouleh is a delicious salad accompaniament, but goes well with chicken, lamb and fish dishes as well.

Tabouleh recipe

Ingredients (serves 6)

135g (3/4 cup) fine burghul
80ml (1/3 cup) fresh lemon juice
60ml (1/4 cup) olive oil
Sea salt flakes & freshly ground black pepper
3 ripe (about 340g) tomatoes, halved, deseeded and finely chopped
1 lebanese cucumber, halved lengthways, deseeded, cut into 1cm cubes
3 green shallots, ends trimmed, thinly sliced
4 cups loosely packed coarsely chopped fresh continental parsley
2/3 cup loosely packed coarsely chopped fresh mint

Method

1. Place the burghul in a medium bowl. Add enough cold water to cover and set aside for 1 hour to soak.
2. Drain burghul through a fine sieve and use your hands to squeeze out any excess moisture. Spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry.
3.Combine the lemon juice and oil in a screw-top jar. Season with sea salt flakes and pepper. Shake until well combined.
4. Combine burghul, tomato, cucumber, green shallot, parsley and mint in a large serving bowl. Drizzle with dressing and stir to combine. Serve immediately.

Australian Good Taste - October 2004 , Page 77