Tabouli Salad
from kristineskitchenblog.com
Tabouli (also spelled Tabbouleh) is a Mediterranean/Middle Eastern salad made with fresh parsley, tomatoes, cucumber and a bright lemon dressing. This recipe is made with quinoa rather than the traditional bulgur wheat, so it's gluten-free. Serve it with hummus and pita bread, or your favorite Middle Eastern recipes.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Servings: 6 servings
Calories: 188kcal
- 1 ½ cups water
- ¾ cup quinoa see note
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 large cucumber
- 1 pint cherry or grape tomatoes halved or quartered
- 6 green onions white and light green parts only, thinly sliced
- 1 large bunch or 2 small bunches fresh parsley chopped
- 10 mint leaves finely chopped
Bring water to a boil in a small saucepan.
Place quinoa in a fine-mesh sieve and rinse well under cold water; drain. Add the quinoa to the boiling water, reduce heat to a low simmer, and cover. Simmer for 12-15 minutes, until water is absorbed. If you prefer bulgur, follow the instructions on the package and drain well.
Transfer quinoa to a rimmed baking sheet or large plate to cool.
In a large bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper.
Peel the cucumber, slice it lengthwise and use a spoon to remove the seeds. (If using an English cucumber you do not need to peel or seed it.) Chop the cucumber into ¼-inch pieces.
Add the finely chopped cucumber, tomatoes, green onions, parsley and mint to the bowl with the lemon juice mixture. Stir to combine.
Add the cooled quinoa to the bowl and stir gently to mix.
Tabouli can be served immediately, but is best if made ahead and chilled for at least 12 hours to allow the flavors to develop. Enjoy within 3 days.
- You can make this recipe with extra fine bulgur wheat instead of quinoa. Just follow the cooking instructions on the package.
- You can chop the fresh herbs by hand or use a food processor.
- If using whole tomatoes instead of cherry tomatoes, drain them well after chopping so that their juices don't water down the salad.
Serving: 1/6 recipe | Calories: 188kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 121mg | Fiber: 4g | Sugar: 4g
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