Super Tabouli
- Brandon
- Feb 28, 2020
- 2 min read
It's easy to dismiss Parsley as just a side garnish in American cuisine. We've all done it, don't feel bad. Today we're going to redeem all those years we've ungratefully ignored this superfood that was sitting on our plates our entire lives.
Parsley is more than just small green sprigs that make you dread the inevitable flossing that is to come. Believer it or not they pack a punch that can satisfy your tastebuds, and your body as a whole.
First off, it's RICH in vitamins C, K, and A. Not a bad start.
Vitamin A is an essential nutrient that plays a key player in your immunity and helps keep your eyes healthy. Plus, it helps your skin stay healthy and looking youthful.
Parsley is a great source of vitamin K, a nutrient that supports bone and heart health. In fact, just two tablespoons of parsley deliver more vitamin K than you need in a day. Vitamin K is essential for proper blood clotting, which can help prevent excessive bleeding
Last but not least, Vitamin C. We all now that Vitamin C helps keep your immune system strong, but it's also a powerful antioxidant, protecting your cells from damage caused by unstable molecules called free radicals. Boo!
Even after all of that, Parsley is still a great source of nutrients like, magnesium, potassium, folate, iron, and calcium!
Personally, our favorite way to consume Parsley is in a Tabouli Salad.
Tabouli salad is a simple, yet classic Mediterranean salad of very finely chopped vegetables, including fresh parsley, tomatoes and onions, all tossed with lemon juice and olive oil.
Top it off with a protein choice like Shish Tawook, and you may have the perfect meal!
Ask for it the next time you're in Prince Lebanese Grill!
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Tabouli is such a refreshing, zesty dish, and it pairs surprisingly well with something bold like chorizo. I tried adding a few grilled slices to my usual tabouli, and it completely elevated the whole meal. The smoky, spicy notes from the chorizo played off the fresh herbs and citrus so well – it was the perfect balance of flavors. I followed a simple guide to get that crispy, juicy texture, and now it’s a must-have addition whenever I make tabouli.