Tabouleh
Happy November everyone! November is one of my favorite months of the year.
This past week I made a Tabouleh from scratch.
Do you know Tabouleh? Have you ever tried it? Tabouleh is a Middle Eastern salad and is often found as a Mediterranean-side dish served with falafel, hummus, and grape leaves.
The main ingredient is Tabouleh is parsley accompanied by mint, tomatoes, cucumber, and usually bulgar, but I used quinoa instead.
When most of us think of parsley we think of it as a garnish to a dish. Am I right?
There are 3 bunches, yes you read that right, 3 bunches of curly parsley in this recipe. Parsley is the BASE of this recipe.
ALSO
Did you know parsley is considered an herb?
So what can this herb do for us? Parsley is rich in antioxidants such as Vitamin A and Vitamin C, flavonoids, and carotenoids.
What do antioxidants really do for us?
Antioxidants help our bodies fight off free radical production, which can lead to various inflammatory associated diseases. Without the help of antioxidants stabilizing the imbalance in our system, we are more prone to brain fog, depressed mood, irritability, and anxiousness.
After making this homemade Tabouleh this week, I have a whole new respect for parsley. It’t not just a plate accessory, it is a true MVP!
Recipe (developed from Cookie & Kate)
Ingredients:
1/2 cup quinoa
1 cup diced cucumber (1 small to medium)
1 cup diced tomato (1 large or multiple small cherry)
1 tsp sea salt, divided
3 medium bunches curly parsley
1/3 cup chopped fresh mint (optional but recommended)
1/3 cup thinly sliced green onion
1/2 cup extra virgin olive oil
3-4 Tbsp lemon juice, to taste
2 medium garlic cloves, pressed or minced
Instructions:
Cook quinoa according to package directions. Set aside to cool.
Meanwhile, combine the diced cucumber and tomato in medium bowl with 1/2 tsp salt. Stir, and let the mixture rest for at least 10 minutes, or until you are ready to mix the salad.
To prepare the parsley, cut off the thick stems. Them finely chop the parsley and remaining stems- you can do this by hand, but it’s much easier in a food processor with a standard blade. Process 1 bunch at a time (should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next step.
Add the cooked quinoa, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that as accumulated in the bottom of the bowl (this ensure that your tabouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
In a small measuring cup or bowl, whisk together the olive oil, 3 Tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste and adjust if necessary.
If you have time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can shrive it immediately or chill it for later. Tabouleh will keep in the refrigerator, covered, up to 5 days- I used it for my lunch every day this week!
Bonus: making it with quinoa vs. bulgar is a way to make it gluten free
