BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK
TABBOULEH (pronounced “tuh-BOOL-ee”)
Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?
This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.
Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.