Tabbouleh is a delightfully simple and filling salad. It is traditionally made with just bulgur, but can be made with cous cous or can be made gluten free by using just quinoa.
I am a bit in love with this little box of quinoa and bulgur mix from Presidents Choice- though I recommend using vegetable (or chicken) broth to cook the bulgur/quinoa, and only using 2 cups of liquid rather than the 2 1/4 cups recommended on the box.
Serves: makes about 4 1/2 cups of salad
Time: about 20 minutes
You will need:
- 1 box President’s Choice Blue Menu Bulgur and Quinoa Blend (225g) or 1 cup red quinoa or bulgur or cous cous- cook as needed
- 2 cups vegetable broth (or water)
- 1 1/2 cup fresh flat leaf (Italian) parsley, minced (about half of a large bunch)
- 1/2 cup fresh mint, minced
- 1 cup quartered cherry tomatoes
- 1/4 cup red onion, small dice or minced
- 2 large clove minced garlic
- juice of 3 lemons
- 1/4 cup olive oil (or sunflower oil)
- Salt and fresh ground pepper to taste
Bring 2 cups of vegetable broth(or water) to boil and add quinoa and bulgur. Return to boil, cover and simmer for 10 minutes until tender. Allow to cool.
Mince parsley, mint, garlic, and onion. Add to large bowl. Quarter cherry tomatoes and add to bowl. Add the juice of three lemons and the 1/4 cup of olive oil to bowl. Season generously with pepper. If you used just water to cook the bulgur/quinoa rather than vegetable broth, also season with salt.
When bulgur/quinoa mix has cooled, add to the bowl with the other ingredients. Mix thoroughly. Good served immediately, or can be made the day before serving.