Tabbouli-Tabbouleh
You Say Tabbouli, I Say Tabbouleh! I first ate tabbouleh (as I was taught to say) in Cairo Egypt when I was 18 years old. My mother was taught to make it by Gadd, who helped around the apartment. That was 1964 - another time when Cairo was a different place. Recently, I was asked to post my modified recipe, made with quinoa rather than bulgur, which is traditional. Mine also has a lot less parsley. There are many traditional recipes available on the internet - and if that's what you're looking for, I encourage you to go there and find them!!!
Ingredients
- 1 cup quinoa I prefer tri-color, but white is more traditional looking
- 1/2 medium sweet onion chopped
- 2 small cucumbers, or half an English cucumber diced
- 1 cup cherry or grape tomatoes chopped
- 1 lemon, juice
- olive oil
- 1 handful parsley chopped
- 1 handful mint leaves chopped
Instructions
- prepare quinoa according to instructions on package. If you want a more traditional look, use plain quinoa. The red and black quinoas add a different texture. Drain and let cool.
- Add chopped onion, cucumber and tomato to quinoa.
- Add chopped parsley and mint. If you like a more traditional look and feel, add lots of parsley. Up to two bunches!!! I prefer Italian (flat leaf) parsley. I think the curly parsley gives this dish a more traditional taste.
- Squeeze juice of one lemon onto the salad. Add more if you think it's necessary after all ingredients have been mixed together.
- Pour a generous helping of a nice olive oil onto salad.
- Salt and pepper to taste
- After tasting, make adjustments in seasonings and lemon juice.
Notes
I recommend that parsley be tasted in the store before you buy! Some parsleys can be quite bitter, which will ruin any meal