Tabouli is a dish that originates in middle eastern cuisine. It’s a really healthy salad dish that loaded with nutrition. It’s a great source of vitamin C, iron and minerals. In addition to the health benefit, tabouli is a delicious salad. This salad is simple to make and a fresh option for summer.
The recipe below is a gluten free option. Classic tabouli is made with couscous, which is gluten containing. However, couscous can be easily substituted with millet, quinoa or “rice” based couscous to make it gluten free.
2 bunches of parsley
Juice from 4 lemons
1/2 cup uncooked quinoa
1/4 cup olive oil
Prepare the quinoa first. Boil 1 + 1/2 cups of water and add the quinoa. Turn the heat to low and simmer with a lid on the pot until the water has evaporated and the quinoa is cooked and tender, not mushy.
While quinoa is cooking, prepare the veggies. In a food processor with a “S” blade, or by hand with a knife, finely chop the parsley leaves (stems removed). Chop tomatoes into small cubes.
Combine the quinoa, parsley and tomatoes. Dress with lemon juice, olive oil and sea salt to taste. Refrigerate for at least 1 hour before serving. This salad always tastes even better the next day!