Common to the whole Middle East, tabbouleh is a salad traditionally made of parsley and grains, usually bulgur wheat, but nowadays often with couscous too.
There’s little actual cooking involved here, which is never a bad thing! It’s mostly chopping, stirring and some light assembly work.
Ingredients (makes 2-3 portions)
- ½ cup (dry quantity) of bulgur wheat
- ½ cup (dry quantity) of Quinoa
- 3 tomatoes (or 6-8 cherry tomatoes)
- 3 spring onions
- Juice of half a lemon
- Large handful of parsley,
- Small handful of mint
- Optional extra toppings: sunflower seeds, pumpkin seeds, pomegranate seeds, olives
- Cook the quinoa and bulgur wheat according to the packet instructions, then put them into a large bowl
- Chop the tomatoes roughly and spring onions finely, add them to the bowl
- Chop the parsley and mint, add them to the bowl
- Stir everything together. Season well with salt, the lemon juice and a little olive oil. Does it need more lemon? More salt? It should taste sharp, fragrant and alive! Scatter over your extra toppings if required, and serve.
There are as many versions of tabbouleh as there are people making it. This article in The Guardian is full of good ideas: http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/17/how-to-make-perfect-tabbouleh
Like this? Try these too:
- Roast mushrooms on a bed of herbed quinoa, with griddled asparagus
- Vegan tuna mayo!
- Cherry and Almond Cake (vegan, dairy-free, gluten-free, easy and tasty)