Summer’s Not Here Yet Tabouleh Salad

The weather here in the Northeast the past two days has been almost summer-like (ok, maybe very-late-spring-like).  I wanted to make something light and healthy for lunch other than a standard salad.  Luckily, I had most of the ingredients for tabouleh…or tabouli, or tabboule, or tabbouleh.

Tabouleh is a Middle Eastern salad that is traditionally made with bulgur, tomato, cucumber, and herbs.  Traditionally, it was served as part of a mezze (a selection of small dishes) served in the Mediterranean and Middle East.  There are different variations of it in Turkey and Armenia, and it has become a very popular ethnic food in the US.

Instead of bulgur, I used quinoa, which bumps up the protein a bit, but feel free to use either.  I have made this in the past also with couscous.  The one important thing, however, is to make sure you let the tabouleh sit for a few hours, or overnight, in the fridge so that the flavors can marry together.

I bet the addition of fresh basil leaves would be a nice touch to this salad also.  Perhaps next time.

Tabouleh

Probably serves about 6 people

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cucumber, seeded and chopped
  • 1 tomato, or 20 grape tomatoes, seeded and chopped
  • 1/2 cup chopped red onion
  • 1 garlic clove
  • 1 cup fresh parsley leaves, chopped
  • 2 tbsp dried mint leaves
  • 1/4 cup extra virgin olive oil
  • Juice of one fresh lemon or lime
  • Salt and pepper to taste

Place quinoa and water in a pot and bring to a boil.  Reduce heat, cover, and simmer until all of the water has been absorbed by the quinoa, about 15 minutes.  Remove and let cool completely.

Slice cucumber lengthwise and scoop out seeds with a spoon.  Cut the cucumber and tomato into pieces about the size of a kernel of corn and place into a large bowl.  Chop onion and garlic.  Add to bowl along with the parsley and mint.

Once the quinoa has completely cooled, add to the bowl, along with the olive oil and the juice of the lemon or lime. Stir until all the ingredients are combined.  Add salt and pepper to taste.  You can serve immediately, but it will be better if you cover with plastic and refrigerate for a few hours or overnight.

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