Ingredients

The following ingredients have 8 Servings
  • 6 cups fresh parsley
  • 1 1/2 cups cooked spelt (prepared according to package instructions)
  • 2 cups cherry tomatoes (halved)
  • 5 scallions (minced)
  • 1/2 cup fresh mint (minced)
  • 1 jalapeño (stemmed and seeded)
  • 1/3 cup lemon juice
  • 1 1/2 teaspoons salt
  • 1/3 cup extra virgin olive oil

Instruction

  • Place parsley in a food processor and pulse until finely minced, careful not to puree.
  • Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
  • To prepare vinaigrette, add jalapeño, lemon juice and salt to the food processor and pulse until incorporated, 30-60 seconds. With the machine on high, slowly add olive oil and continue processing until vinaigrette is emulsified.
  • Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.