Corn tabbouleh

blog tabuleh w:corn

Easy to a fault; I made this when I really was in no mood to cook; I conceded I’d soak some bulgur and chop a bunch of parsley (it had been washed and dried and waiting in the fridge, wrapped in kitchen towels and a plastic bag for at least 3 days). I was worried the parsley would turn yellowish and would have to be dumped.

This salad turned out delicious, to my great surprise. Chopped Italian (Lebanese) parsley, bulgur (soaked for 10 minutes in near boiling water), drained, a can of corn, and a smattering of spices. The key is to dress it with the classic fresh lemon juice and olive oil. 

parsleyid salad

INGREDIENTS:

3 cups chopped Italian parsley

1 can (14 oz) corn, rinsed and drained

1/2 cup fine bulgur #1, soaked in near-boiling water for 10 minutes then drained well (press on it)

Dressing: 1/3 cup fresh lemon juice

 1/3 cup olive oil

salt, to taste

pinch of red pepper powder

pinch of cumin

dup corn salad

1. Place the chopped parsley, (very well) drained bulgur and drained corn in a bowl; add the dressing ingredients and combine gently. Serve. 

pom in bloom

The pomegranate trees are in full bloom now.

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10 Comments

  1. Posted May 26, 2014 at 1:02 pm | Permalink

    Hi Joumana,

    Another winner! What lovely refreshing flavors and perfect for the summer. Don’t you just love it when it comes together simply and wonderfully!

    Adding this to my potluck list for the month. Thanks!!!

    ciao, Devaki

  2. Posted May 26, 2014 at 1:10 pm | Permalink

    That is a great combination. This tabbouleh looks fantastic.

    Cheers,

    Rosa

  3. Nadege
    Posted May 26, 2014 at 1:55 pm | Permalink

    Easy, lovely, healthy meal!

  4. Raymond
    Posted May 26, 2014 at 1:58 pm | Permalink

    Canned corn? Tsk, Tsk, Tsk …

    Remmenants of WWII.

  5. Posted May 26, 2014 at 5:16 pm | Permalink

    Looks like a great recipe to make when it’s hot out!

  6. Posted May 26, 2014 at 6:31 pm | Permalink

    What an interesting twist on tabbouleh. It would never occur to me to use corn. Corn is starting to come into season and would be delightful.

  7. Posted May 26, 2014 at 7:54 pm | Permalink

    Joumana, What a wonderful take on the traditional tabbouleh. I can’t wait to give it a try! It looks and sounds so tasty!

  8. Posted May 28, 2014 at 6:41 am | Permalink

    This is such a refreshing dish. It is the corn that sold it to me.

  9. Posted May 30, 2014 at 3:35 pm | Permalink

    So creative….AND pretty. Bet it was delicious!

  10. Posted June 5, 2014 at 7:10 pm | Permalink

    Such pretty colors and plating! My aunties in California have pomegranate trees, so wonderful :-)

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