Tabouli is a refreshing parsley salad that goes great with grilled kabobs, or grilled anything really. Tabbouleh is a traditional Middle Eastern dish that has been around for hundreds of years, originating from Egypt and Levantine cuisine. This recipe is made with all the traditional ingredients, except that I substituted quinoa for cracked wheat (bulgur) so that it is gluten-free.
Tabbouleh means “little spicy”, however this is not really spicy, but more “herby”. You can add some cinnamon, pepper or allspice to make it spicier.
This salad can be made ahead of time and stored in the refrigerator for a day so before serving. I’m not sure how long it lasts in the refrigerator because ours never lasts more than a day or so.
I love eating this salad with grilled chicken kabobs, and I’ll post my kabob recipe another time. It also goes well with jerk chicken. And feel free to double this recipe – it only feeds about 4 people, about a one cup portion for each. You can also vary the amount of quinoa you add based on how much seed or grain (quinoa is a seed) you would like in your salad. And this recipe works with bulgur if you don’t care about being gluten-free.
Tabbouleh (made with quinoa)I use less parsley than the usual tabouli salad, but feel free to add another cup or so to make it more authentic.
- 1 cup of of quinoa, cooked
- 2 cups of tomatoes, diced into small cubes (about 2-3 medium size tomatoes)
- pinch of salt
- juice of one lemon (about 1/4 cup or to taste)
- 2 scallions, thinly sliced
- 1 cup of fresh parsley
- 1/4 cup of fresh mint
- 4 tablespoons of extra virgin olive oil
- Combine the quinoa and tomatoes and let them hang out together for about 5 minutes or so.
- Meanwhile, chop or process the parsley and mint together.
- Blend all the ingredients together in a bowl and adjust the flavors to taste with lemon juice, salt, and olive oil.