I once lost a bet with a Lebanese fisherman*. He challenged my manhood on the basis of Parsley. Yep, that wimpy, little garnish lost me a good $5. How? Oh, the large, burly, shiphand said I couldn’t eat a pound of the stuff, but that he could. Yeah, I know what your thinking, ‘Parsley? That’s not actually food.’ And you’re correct. Also, a pound of Parsley is a lot. After struggling down about two bowls (10-11 oz), I gave in. He gleefully piled his Parsley into a bowel of Bulgar, mixed some oil and other veggies, and ate his lunch. And took my money.
*This story is not based on any real events.
Tabouli is a traditional Mediterranean dish, crafted by mixing Parsley with cracked wheat, then pouring in oil, Vinegar, Lemon juice, and fresh veggies. A modern variation which I prefer can be made by substituting Quinoa for the Bulgar, which is particularly useful for those avoiding Wheat (or gluten). The general idea is to have about as much Parsley as Quinoa, and to make the mixture smooth with the oil. Vinegar and Lemon juice should be added to taste, and you can fill it out significantly with the veggies if you like.
I usually make (for 2):
1 cup of Quinoa
1/4 cup of Olive oil
2-3 Tablespoon of Lemon juice (a generous splash)
1-2 Tablespoons of Vinegar
3-4 green Onions, chopped
1 or 1/2 Cucumber, chopped
1 full bunch of Parsley, finely chopped
I find the curly Parsley to chop more easily, but flat leaf Parsley works as well.
So, I recommend avoiding the docks at night, and getting your healthy dose of Parsley from Tabouli.