Remember that healthy Red Bean Hummus recipe we posted a while back? We hope you tried it and enjoyed it as much as we did. We’re back with our second featured Middle Eastern recipe by Lisa from Pink Kitchen with an interesting “twist” to our beloved Tabouleh.
Lisa introduces us to her Twisted Tabouleh (or Tabouli) recipe with some health facts:
“.. The tabouleh sold in U. S. supermarkets is really nothing like true Middle-Eastern tabouleh. While we tend to go heavy on the bulgar (cracked wheat), traditional tabouleh contains a little bit of bulgar and a large amount of parsley. Parsley is an extremely healthy food. It is actually a vegetable, not an herb. Parsley, a cousin of the carrot, is high in chlorophyll. Chlorophyll is fantastic for providing energy and ridding the body of toxins.”
So what makes this tabouleh recipe so “twisted”?
While Lisa’s honored the traditional tabouleh recipe that we all know and love, she gave this recipe her own touch. For one, she swapped the bulgar with quinoa (pronounced keen wah). Before pronouncing this recipe as blasphemous, quinoa is a great replacement high in manganese, which fights off cancer and other diseases, and this seed is gluten-free.
Secondly, the vegetables are not chopped as finely as they are in traditional tabouleh for nutritional reasons. Lisa explains that “the more you chop foods, the more quickly they lose nutrients. If you prefer to chop your veggies finely instead to make this tabouleh more authentic, then go for it. You will still be eating a healthy salad, but your nutrient content will be slightly lower.”
And lastly, she’s introduced some new veggies to the mix. Asparagus in tabouleh? That’s right. It adds a crunch to the dish since we’re using quinoa instead of bulgar (quinoa is softer than bulgar). Lisa’s also used golden tomatoes instead of the traditional red tomatoes, but as they say, toma-to/to-mato – all colored tomatoes work. Depends on how much of a risk-taker you want to be with this dish😉
Try it for yourself and let us know how you like it:
TWISTED TABOULEH (by Pink Kitchen)
1 large bunch ( about 2 cups) fresh parsley
1 small bunch (about 1/2 cup) fresh mint
8 asparagus spears (thin = better)
1 large golden tomato
1 red (purple) onion
1 cucumber, chopped
1/2 teaspoon allspice
juice of 1 whole, LARGE lemon
1 cup quinoa, rinsed
1/2 cup extra virgin olive oil
sea salt and pepper to taste
Cook quinoa according to package directions. (Generally, you boil 2 cups water for 1 cup quinoa, then add quinoa until water is absorbed – about 15 minutes).
Meanwhile, chop parsley, mint, and vegetables.
Once quinoa has cooked, allow to cool about 10 minutes.
Toss quinoa with vegetable mixture, lemon juice, olive oil, allspice, salt and pepper.
Sahtein! Read the original post here.
Thank you Lisa for always keeping your Middle Eastern fanbase in mind as you come up with delicious and healthy recipes. I think I speak for all our readers when I say: Keep ’em coming🙂