I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.
This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.
This week in our Yasukochi Family Farms CSA box we received: Tomatoes, cucumbers, onions, lemon, and parsley.
- 2 cups grains of your choice, cooked as directed ( I use garlic herb or original Right Rice)
- 1-pint cherry tomatoes halved
- 2 cups cucumbers, diced (I used larger English cucumbers, but you can use the small Persian cukes and slice them into “coins”)
- 1/2 cup fresh mint, diced
- 1.5 cups parsley, diced
- 1/2 cup onion, chopped finely (I like yellow or red)
- 1/4 cup your favorite oil (olive or avocado are my favs)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon kosher salt
- cracked pepper to taste
- Cook your grains per the package direction, and set them aside to cool to room temperature.
- In a small bowl, combine the oil, lemon juice, and salt. Whisk and set aside.
- In a large mixing bowl, combine all veggies and toss with oil and lemon juice mixture.
- Fold in the cooled grains.
- Refrigerate for at least 3 hours minimum before serving.
- Season with additional kosher salt, and black pepper to taste as needed.
This salad goes great with hummus, pita, and grilled protein. I’ll have an awesome hummus recipe up in a few days!
This recipe is naturally vegan. If you use Quinoa or Right Rice, it is gluten-free as well.