Thursday, June 30, 2011

A Tale of 2 Tabouleh salads

So I think in America people call this salad Tabouli but Arabs call it Tabouleh, so that's what we call it around here. I love the tabouleh salad my husband's mom used to make. My first attempt making it was a nightmare but I eventually figured it out. Then I found a tabouleh recipe in one of my raw food recipe books  that used quinoa (but I cook the quinoa) instead of wheat bulgar. Lately I have made that version more but I will give you both versions.

Traditional Tabouleh
1 cup of wheat bulgur ( I used fine- soak bulgur in hot water until soft about 20-30 minutes, then drain excess water - I used a clean smaller bowl to push the water out, the bulgur would fall through a strainer)
1 bunch parsley - chopped
1 bunch green onions - chopped - green parts too
4 roma tomatoes - chopped
2 1/2 cucumbers - chopped
(some people add 1/2 green pepper - chopped)
Salt to taste (don't over do it)
1/2 cup lemon juice
1/4 cup extra virgin olive oil

Mix everything in a big bowl. 

*My husband likes his with a little more lemon juice. Taste it and add more if you like.

Quinoa Tabouleh (adapted from Raw Food/Real World: 100 Recipes to Get the Glow )

1 cup uncooked quinoa (cook according to package)
1/4 cup olive oil
3 Tbsp lemon juice
1 tsp salt
1 cup diced cucumber
1 cup chopped roma tomato
1/4 cup chopped green onion
1/2 cup chopped parsley

Toss all ingredients together

* I never measure the amount of veggies. I just put in as much as I like. I like a lot of parsley so I put in more.

1 comment:

  1. I love tabouleh, and the quinoa version looks interesting. Thanks for sharing.