Want to add something green to the dinner table? I started to mix up a bowl of Tabbouleh now and then. It definitely has something to do with living in the Middle East and the weather I find! Such a nice scent and refreshing colour and taste. And it can easily be pre-prepared and leftovers make a good lunch snack the next day!
Sadly, not all in our family give that one a try, but that won’t hold me back in dishing that one out!
I have a base recipe that I started with and share below. But I play around a bit with the ingredients. I’m using Quinoa or Couscous instead of the often used Bulgur. And if I add onion then I chop a red one – to add a bit of colour! And since tomatoes are not a huge hit at home, I tend to go easy on those. I also tend to go a bit more overboard in regards the parsley and add more than the 1 cup. And now and then you find me adding a deseeded and finely chopped cucumber.
But yes, I think it’s a good way to have a base and then to adjust here and there. Do you dish up Tabbouleh, what is your secret to a good one? Let me know in the comments!
Tabbouleh
For the base prepare as per package direction:
- 1/4 cup Bulgur (or Quinoa or Couscous)
Now for the green part:
- 1 – (1 1/2 cup) chopped parsley
- 1/4 cup chopped fresh mint leaves
- 5 tomatoes, diced (optional)
- 1 onion, finely diced (optional, I prefer a red one)
- 1 small cucumber, deseeded, finely chopped (optional)
- 2 teaspoons olive oil
- 1 lemon, juiced
Prepare the Bulgur, Quinoa or Couscous as per your direction.
In the meantime chop all the other ingredients. I chop the parsley and mint in the food processor, the rest finely by hand.
Combine the parsley, mint, (tomatoes, onion, cucumber) olive oil, lemon juice and a bit of salt. Add the bulgur (or Quinoa or Couscous).
Then mix well, cool and serve.
It’s tasty as it is but I often serve it as a side dish with chicken, for example Chicken Meatballs. But I love it as well with flat bread and feta cheese.
Find your ease (and taste) – wherever you are!
AK
