recipe: tabbouleh

tabbouleh is all about fresh herbs – which are very easy to come by right now. most farmers markets have fresh herbs right now, or check out for some freebies.

the grain you choose to use doesn’t really matter – pick from the traditional cracked wheat bulgur, or use couscous, quinoa, millet, or even rice. if you use rice, be mindful that because its starchier it may require extra dressing. or even try this with beans or lentils.

Tabbouleh (mark bittman)

  • 1/2 cooked grain of your choice
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 2 cups roughly chopped fresh parsley, leaves ans small stems only
  • 1 cup roughly chopped fresh mint leaves
  • 1/2 cup thinly sliced onions
  • 3-4 medium-sized tomatoes, cored and chopped
  • 1 cup chopped cucumber

toss the grains with the oil, salt, pepper and lemon juice. Just before you are ready to eat, combine the rest of the ingredients in with the grains.

a fun thing to do with this – use it to stuff grilled tomatoes or peppers.


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