Tabbouleh Salad

>> Saturday, June 4, 2011

Tabbouleh Salad

Tabbouleh is a traditional Middle Eastern salad that's usually made with Bulgur wheat. If you are sensitive to gluten, though, you can use quinoa instead of cracked wheat for the salad. Either way, this is a cool and refreshing summer salad.


2 cups water
1 cup Bulgur wheat or raw quinoa
1/2 tsp salt
1/4 cup olive oil
1/4 cup lemon juice
2 bunches green onions, diced
1/2 cup fresh parsley, minced
1 tbsp. fresh mint, minced
3 tomatoes, diced
1 cucumber, diced
1 garlic clove, minced
 2 carrots, grated


Bring water to a boil in a saucepan. Add wheat or quinoa; reduce heat cover and simmer for 15 minutes. Remove from heat, fluff with fork, and allow to cool.

In a large bowl, combine olive oil, salt, lemon juice, vegetables, and herbs. Stir in cooled quinoa and refrigerate for one hour before serving.

Make 4 side salads.


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