Some see Paris as the ultimate springtime destination, but we’re turning our eyes to the Mediterranean. This stunning corner of the world boasts picture-perfect coast cities, a diet that boosts your mood and gorgeous weather year-round. If you can’t hop on a flight, this light, delicious tabbouleh salad should do the trick.
What You Need:
- 2 bunches parsley (roughly 2 cups chopped)
- ¼ cup bulgur wheat, soaked
- 2 medium tomatoes, diced
- ½ cucumber, seeded and diced
- 1 bunch scallions, sliced thinly
- Juice from 1 lemon
- 1/3 cup olive oil
Step 1: Wash the parsley three times by swishing it in a large bowl of cold water. (This helps get rid of any gritty residue on the leaves.)
Step 2: Place the wet greens on a towel, roll it up and stick in the refrigerator to dry for at least 1 hour, or overnight.
Step 3: Soak the bulgur wheat in cold water for 15 to 20 minutes. While it soaks, pick the parsley leaves from the stems (you can toss these) and chop.
Step 4: Drain the bulgur wheat and toss with the chopped parsley, tomatoes, cucumber and scallions in a bowl.
Step 5: Pour in the lemon juice and olive oil. Toss again. Return to the refrigerator for 2 to 3 hours before serving.
