Tabbouleh Salad (Rice and Dill Style)

I LOVE tabbouleh (and so does my husband) which is one of the few dishes that truly showcases the flavor profile of parsley, but when the craving hits, I often don’t have cracked bulgar wheat on hand. I originally intended to make this dish the traditional way (with bulgar and mint) when my Misfits Markets box came with a big bunch of parsley, some cucumber and tomatoes, but time got away from me and by the time I could get to it, I didn’t have time to go pick up bulgar or mint.

Being too lazy to go to the supermarket, I decided to make do with what I had on hand, and this rice tabbouleh recipe really hit the spot. My trusty salt preserved lemon puree helped make this a breeze to put together. I served it with crumbled goat cheese which is what I had on hand, but I imagine feta or tzatziki would be glorious as well.

Ingredients

• 1 cup chopped parsley
• 1 cup cooked long grain white rice or cracked bulgar wheat
• 1/4 cup onion, diced
• 1/4 cup tomato, diced
• 1/4 cup cucumber, diced (optional)
• 1 tablespoon chopped fresh mint or dill (optional)
• 1/2 cup olive oil
• 1 tablespoon salt preserved lemon puree or 2 tablespoons lemon juice
• Salt and pepper to taste

1. Cook rice or cracked bulgar according to directions and allow to cool to room temperature.
2. Combine the rest of the ingredients with the rice, and serve with crumbled feta, goat cheese, or greek yogurt sauce (tzatziki).