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The Power of Parsley, Plus a Recipe for Tabbouleh Salad

The Power of Parsley, Plus a Recipe for Tabbouleh Salad

Wouldn’t it be great if we could feel healthy every day? Sadly, you know you’ve had those days when you don’t. Sometimes we overdo it by eating too lavishly or working too hard. It’s not a good feeling.

When this happens, I like to bring my system back into balance so I can start to feel good again. I find that by giving my body the nutrition it needs, I get the boost I need. That’s when I start looking for healthy things to put in my system that help to heal.

What Is Tabbouleh Salad?
My favorite healthy thing to eat in the whole wide world is a Mediterranean salad I grew up eating called tabbouleh.

Tabbouleh is a highly nutritious vegetarian dish. It’s convenient since you can make a big batch of it, stick it in the fridge, and eat it for days. No worries about it wilting in the fridge since there is no lettuce. Made with fresh, healthy ingredients, you are bound to feel energized and back to your healthy self again in no time.

The star ingredient in this recipe is parsley. It is one of the world’s most popular herbs and available all year long at your local grocery store.

Parsley is highly nutritious and an excellent source of nutrients like vitamin K, C, A, and folate. It is a rich source of antioxidants which help prevent damage to your cells. It also has been found to have a unique quality that helps neutralize particular types of carcinogens. Surprisingly, most people only use it as a garnish to a dish or by adding it as a dash of seasoning to their recipes.

Why use parsley as a garnish and only receive minimal benefits when you could be eating this nutritious salad with this powerful herb as the primary ingredient? It’s like eating a superfood. Jumpstart your system into feeling wonderful again!

On a side note, this recipe calls for cracked wheat or bulgur which means it is not gluten-free. For a gluten-free alternative, replace the cracked wheat with quinoa. Both are equally delicious.

Want to start feeling healthy again? This may end up being your favorite healing recipe as well. Here’s to restoring good health!

Carolyn Harrington is a Holistic Health Practitioner and the Founder of Maty’s Healthy Products.


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


It's finally starting to feel like we are on the spring side of winter. YAY. I always feel a huge sense of relief at this time of year. I'm over the rain, the cold and the dark. It's lighter at night, I'm starting to think about my summer garden and BBQ's and picnics are on my mind!

It's also the time of year when I'm getting pretty sick of the things that are in the garden. I mean, I love broccoli and silverbeet but I am just hanging out for tomatoes, peppers and zucchini!

This easy tabbouleh salad recipe is the perfect in-between season salad. It uses what is growing in the garden - parsley, spinach, mint and lemons - but with a whole new spin on it! It's winter veggies meets summer salad! I like it - and you will too!

Click here to pin this post to your easy dinners recipes board on Pinterest to save it for later

Tabbouleh salad uses bulgur wheat, which is something I have never actually used for anything else. If you don't want to make a special trip to the store, you can absolutely make it with couscous or quinoa too. The great thing about bulgur wheat is that it only takes 10 minutes to cook, and that involves you pouring boiling water over it and leaving it! I usually prepare the other salad ingredients while this is soaking, making prep time for this salad so speedy!

This recipe is:

  • Quick to make - 10 minutes and you're done!
  • Perfect for taking places - make it in a container with a lid!
  • Great to make ahead - it tastes better the next day
  • A good way to use up all that delicious parsley in your garden

Tabbouleh doesn't traditionally have spinach in it, but I have loads in the garden and I think it's a great way to get more greens in there! You can leave it out but you won't even notice it.

The other great thing about this salad is that the recipe is more of a guide. You can play around with all of the quantities until it's how you like it. There is no right or wrong way to make this!


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