INGREDIENTS
1-1.5 cups dry bulgar or quinoa
4-6 spring onions
1 teaspoon salt
¼ teaspoon black pepper
5 cups very finely chopped parsley
1/2 cup very finely chopped fresh mint or 2 teaspoons dried mint
3-4 large tomatoes, finely chopped
1/2 cup lemon juice
1/4 cup olive oil
Optional toppings; Pomegranate seeds and pistachios
PREP
Prepare the quinoa according to package and if using bulgar prepare by washing and draining well by squeezing out excess water with cupped hands. Place in a bowl and refrigerate for at least 1 hour.
Use a food processor to finely chop parsley to save time (or finely chop on a cutting board).
Chop onions, mint leaves and tomatoes very fine.
Place all tomatoes in a large bowl; add green onions and mint, lemon juice, oil, salt and pepper and mix well. Allow to sit and marinade for an hour. The tomatoes will also create extra juice which will be perfect in keeping the salad juicy. Add the bulgar or quinoa and parsley. Mix and adjust seasoning of salt and lemon to your preference.
SERVE
With fresh romaine lettuce leaves to be used as scoops.
Optional: add finely chopped seedless cucumbers, crumbled feta, pistachios and garnish with pomegranate seeds.
Why is Tabouleh served with romaine lettuce? To scoop up the goods with.
Sahtain 👌🏼