I came across the idea of corn tabboula and thought it sounded like an intriguing take on the classic Arab tabboula I had to try (in addition to the spectacular raw cauliflower tabboula). The corn essentially replaces the tomato, whereas the rest of the salad mostly remains the same.The mild sweetness of the corn kernels was surprisingly complimentary in the salad; almost like a Chinese take on it with the pairing of corn and spring onions. In a further attempt at implementing a healthier diet through small but effective means, I have taken to buying wholemeal burghul which is what I have used.
1/3 cup bulghur
1/3 cup +2 Tbsp fresh lemon juice
1/3 cup olive oil
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup finely sliced green onion
1 cup drained canned corn kernels
2 cups finely chopped parsley (leaves only, no stems)
Put the burghul in the bottom of a bowl.
Pour the lemon juice, salt, pepper, and olive oil over the burghul.
Add the corn and sliced green onions over the burghul, spread to cover without stirring or tossing.
Add the final layer, which is the parsley.
Cover with plastic wrap, and refrigerate at least 2 hours or up to overnight.
To serve, toss to combine and coat the lot in the dressing and serve immediately.