Source: 1000 Foods (pgs. 503 – 504)

            As you’ve probably noticed, all the dishes I’ve made from this book so far have been American or European. Much of this has to do with what I cook on a regular basis and am familiar with. While I will occasionally make dishes from other parts of the world, availability of ingredients does impose some limits. Finding cassava, soursops, and yuzu will probably be difficult, for example. Fortunately, there are many recipes from other continents that use easy-to-find ingredients. An excellent example is the middle eastern salad tabbouleh. Based on bulgur wheat (basically chopped wheat grains) and parsley, flavored with onion and mint, and dressed with lemon and olive oil, it’s both interesting and familiar at the same time.

            It’s unfortunate that parsley is mostly used as a garnish in the US. A sprinkle over almost any dish adds an extra layer of flavor and texture, as well as looking nice. Tabbouleh goes one step further. Instead of just freshening up the mix, the parsley plays a central role. In the late 1960s, tabbouleh became popular in the US among the growing number of vegetarians and had a bit of a reputation as “hippie food.” Whether you’re a vegetarian or not, the wonderfully fresh mix of herbs and grain is an excellent healthy snack or side dish. Just make sure to floss afterwards. Parsley tends to get stuck.