Tabbouleh as Ever
(click on image to enlarge)
as an appetiser it can serve 8 people.
“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!
(click on image to enlarge)
Ingredients
- 1 cup fresh parsley, finely chopped
- 1 cup fresh mint, finely chopped
- ½ cup fresh cloves or green onion, finely chopped
- 1 cup quinoa, sprouted (makes ~2 cups)
- 2 tomatos, chopped into small squares
- juice from 1-2 lemons
- 4 tablespoons extra virgin olive oil, or less
- 1 teaspoon celtic sea salt, grounded finely
- ½ teaspoon ground black pepper and/or some fresh jalapeno
- 1 head romaine lettuce, (or other wrappy greens)
Preparation
i recommend growing your own greens – it is one of the easiest things to grow in the garden and you get very quick results (no need to wait 5 years for the mango tree to produce..). otherwise make sure to pick the sexiest greens you can find.
quinoa sprouts in a few hours in water. some choose to rinse and let it sprout further. i find the black quinoa less chewy but the white ones look more authentic in this recipe. some people choose to grind cauliflower, or other soaked nuts and seeds instead. i like using quinoa in this recipe because i don’t use it enough (up until now) and i like to diversify my diet as much as possible.
mix all ingredients except wrappy greens and serve with the greens on the side. tastes best when eaten in the middle of a sunny day outside in the open air (like most good things in life..).
Comments
ItGirl writes: (January 05, 2008)
This looks fantastic!
Barbraw writes: (January 05, 2008)
Thank you. How perfectly beautiful!!
ofek writes: (January 06, 2008)
BTW this is a great way to eat A LOT of parsley.. some tradional recipes call for what seems to be 60% parsley! for me, parsley is nice, but usually in moderation – for example, in a smoothie, parsley is too strong for me and i go for other greens… but in tabbouleh there is no limit!
zhanna8 writes: (January 12, 2008)
this is a good version too. i make very similarly and call it herb salad ~thankyou!
judie writes: (January 23, 2008)
thank you for your beautiful recipes, i LOVE parsley. i use to make my tabbouleh with sprouted quinoa, too. itīs so versatile, i also like it sweet;-) ofek, would you please be so kind and tell me how it works to add more than one pic to a recipe??
heathermarsbomb writes: (January 28, 2008)
I made this over the weekend with the hummus IT IS RAWSOME!!!!!!!! :)
fluffycamaro writes: (February 15, 2008)
I just tried this recipe and I used lime instead of lemon and I put in red cabbage, zucchini, squash and avacado. It was amazing!
ambiguous writes: (March 06, 2008)
Had to make this without the mint (it’s currently scarce, and I’m not growing any yet), but it’s totally awesome. After eating some I tried adding avocado (thanks fluffycamaro) and it was delicious too. I’ll be sure to make this often; quinoa is such a great nutrient source, and this recipe is a great way to get plenty of greens. Thanks ofek!
Jasmine writes: (March 29, 2008)
Your recipe has inspired me to grow an abundance of mint, parsley, tomatoes, and green onions in my yard this growing season so i can eat this constantly. THANK YOU! :)
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