Dark greens are ever so good for you, even more so when they are RAW.  But they can be quite difficult to eat because of their strong taste.  Thus, tabbouleh is a great way to chow down loads of dark parsley.

You can go to this website to get the nutritional benefits of parsley, but briefly, it is rich in volatile oils, anti-oxidants and vitamins.

My tabbouleh is simple.  I use soaked quinoa instead of the traditional bulgur wheat.

The rest of the ingredients are just parsley, finely sliced red onions and tomatoes.  Note: slice the parsley rather than chop it so that the salad doesn’t go mushy. You could also add other things like cucumbers, celery, sweetcorn, red capsicum to the salad but I prefer mine pure and simple.

My dressing is just olive oil and lemon juice, but as I use ripe and juicy tomatoes, that juice in itself adds a delicious tang to the salad. Occasionally, I would sprinkle a handful of pomegranate seeds.



If you want to learn more about tabbouleh, The Guardian ran an excellent article that you can access by clicking on this link.

It tastes good with baba ganouj.  Recipe can be found here.