With the addition of our new mini food processor,“Baby Blue” to our kitchen, I’ve been having a ball making super small batches of things.
From pesto to salsa, it’s actually really fun to make half cup batches of sauces for an impromptu lunch or breakfast addition.
And the other day it dawned on me, that instead of chopping parsley for tabouli, I could just make a fresh puree.
Which I highly recommend.
The lemon and parsley infuse every last bite of the tabouli with brightness.
Can tabouli make you swoon?
Yes, it can.
Also, for our anniversary last week we went shopping for esoteric ingredients in a different city. Why not? And we found pea shoots!
Naturally they’ve been popping up in nearly everything we’ve made for the last few days.
This tabouli was no exception.
Tabouli with Parsley Lemon Puree
Makes approximately 4 cups.
(Check out our new cutting board. Thanks Cheyenne and Pam!)
1 cup bulgur wheat
1 cup chicken or vegetable broth
1 cup cherry tomatoes, quartered
½ English cucumber, or 3 “mini” cucumbers
3 scallions (white and green parts), sliced
¼ cup pea shoots (optional)
Place bulgur in a large bowl. Bring broth to a boil, and pour over the bulgur. Stir well, and cover bowl with plastic wrap. Let sit until all of the broth has been absorbed, and the bulgur is soft, about 20-30 minutes.
Stir in the tomatoes, cucumber, scallions and pea shoots (if using.)
Parsley Puree Ingredients:
1 bunch flat-leaf parsley, rough stems removed
¼ cup extra-virgin olive oil
¼ cup lemon juice
½ teaspoon kosher salt
Place all of the ingredients in a food processor or blender, and process to desired consistency.
Gently stir into tabouli.
Serve at room temperature, or chilled.
(Photos by Launie Kettler)