a parsley story
up parsley and thyme plants (alas, no basil yet) at $2.25 each. I figured they would last longer
than the too big bunches of cut herbs I was buying in the colder months. Theoretically, I would pick what I needed and the rest of the plant would continue to grow, filling in the balding areas left from
my picking frenzy.
In class shortly thereafter, I decided to test the children on their knowledge of the herbs. When
they couldn’t identify the parsley by smell, I told them to put a little in their mouths. Well…
they not only tasted it — they made a lunch out of it. Although the parsley was traumatized, I was secretly thrilled to see them abandon their fears of eating a plant that was growing in
a pot of dirt, just because it tasted good to them. (They figured out that it was parsley, too.)
They tasted the thyme later on and decided it was too strong for their delicate palettes
(“more parsley please”).
The following week, when they asked to eat the now ragged plant again, I decided it was
time to make something in which parsley was the star.
TABOULEH
1 large bunch of parsley, minced
1 medium shallot, minced
1 medium beefsteak tomato
½ cup couscous*
1 large lemon
Salt and pepper, to taste
the same level as the couscous. Cover the bowl with a dish and let stand.
Combine parsley and shallot in a medium sized bowl. Cut the tomato in half and squeeze
lightly over the sink to remove the seeds. It is fine if a few remain. With the flat side of each
half facing down, cut into slices and then into ¼ size pieces. Add the tomato to the parsley
mixture. Uncover the couscous, toss with a fork and then add it to the mixture as well.
Squeeze the juice from one lemon into the tabouleh and season with salt and pepper.
Serve with pita wedges. Kids love them.
*This was a dish that my family served at every event throughout my childhood, but instead
of couscous, we used the traditional bulgur. The bulgur has more bite and texture. The medium
(or course) bulgur is appropriate for this recipe. Soak it uncooked in water for an hour, and then
add to the parsley mixture.
