I have spent a lot of time in the Middle East and i love the food. One of my favourites is Tabbouleh which is traditionally made with Bulgar Wheat.
My version is certainly not traditional but to heck with that, it's my version so there.
Ingredients:
4 cups of dry quinoa (cook and drain)
3 packs of flat leaf parsley (you can use curly but i prefer flat - just a personal choice)
4 Lemons (I use the zest then the flesh, but you could just juice them
1 Tbl spoon of lazy garlic or 4 cloves chopped.
Finely chopped red onions.
4-6 Finely chopped fresh tomatoes.
A glug of olive oil (optional - as i use lazy garlic i do not add more oil)
Method:
Put the cooled strained Quinoa in a bowl
Blitz up 1 pack of parsley with the lemon juice & season with salt (or salt substitute) and lots of black pepper.
Add finely chopped red onion.
Chop remaining parsley finely.
Mix together.
Best chilled for a couple of hours before serving.
Whoops. Apologies. Forgot the tomatoes first time I posted this.
ReplyDeleteAlso when I made it again today I added some hot sauce to spice it up and a few drained capers. Served in bowls with whole little gem lettuce leaves to act as cups and a drizzle of balsamic syrup. Yummy.
Another thought, you could add some mint sauce to the dressing, or some fresh mint, which would add another dimension.
ReplyDeleteAlso - This lasts well for 2-3 days in the fridge.