Tabbouleh

I’m not at all sure when I tasted tabbouleh the first time…but, I am certain I loved it right away. This grain-based salad is packed full of greens, mint, parsley, sliced spring onions, tomatoes and cucumbers – then tossed with a simple dressing of lemon juice and high quality extra virgin olive oil.

See what I mean…how could anything with these ingredients taste bad?

Tabbouleh is typically referred to as a middle-eastern dish, but I think a broader title is more appropriate. So, I just call it a Mediterranean-style salad because it has variations that are similar no matter where you are on the Mediterranean. Typically, the salad is made with couscous or Bulgar wheat (a parched grain made from wheat berries which have been steamed, dried and cracked). I find quinoa and millet work perfectly well as gluten-free alternatives.

Anytime I make one of these grains for something else, I always try to make a bit more so I can have a tasty salad as well! My version of the salad is flexible and easily adaptable to whatever you have on hand. But remember, the quality of your ingredients really matter – so make sure you’re not just cleaning out the refrigerator with…shall we say…older products!

Yield: makes about 6-8 servings