Tabouli (Tabbouleh) is one of my favorite bites because it tastes so fresh and clean and makes me think of spring and summer. It is of Lebanese origin and it is a dish that you’ll find on the menu of almost any Middle Eastern restaurant. True tabouli is made with bulgar but I’ve substituted raw cauliflower before (that has been riced) and today I used a bulgar quinoa blend. My daughter is the one who introduced me to tabouli with cauliflower. For Easter dinner I made lamb chops, white bean hummus, tabouli, and a soft wrap bread. It was a perfect combination! If you’ve never tasted tabouli before I hope you’ll try it. I cannot imagine anyone not liking it!
1 1/2 cups minced parsley
3/4 cup minced mint
green onions diced
1 cup finely diced tomatoes
1 English cucumber seeded and diced
1 1/2 cups bulgar quinoa blend
4 T olive oil
4 T fresh squeezed lemon juice
salt and pepper to taste
Prepare the bulgar quinoa according to package instructions. If you’re substituting cauliflower use a box grater and measure approximately 1 1/2 cups of cauliflower.
Make a fine dice of the cucumber, tomato and green onion.
Chop the parsley and mint. In a large bowl combine the vegetables and the herbs.
Add the grain. In a separate bowl whisk together the lemon juice and olive oil. Add to the vegetable, herb, grain mixture and stir well. Season to taste with salt and pepper. Serve chilled.
Not only does tabouli taste wonderful, it looks beautiful on the plate. Also great on the flat bread along with a little hummus.
NOTE: Tabouli does not require precise measurements. If you have a little more or less of mint or parsley it’s ok. If you have red or yellow onion instead of green onions that’s ok too. And, as I mentioned, you can substitute another grain or riced cauliflower. I do, however, think it’s important to use equal amounts of lemon and olive oil.