Tabouli is one of my favorite dishes. Seems lately what I find in the grocery stores looks less than fresh. Just so happened the grocery clerk was stocking the produce bin with fresh parsley and it was just 99 cents per pound.
I grabbed up several bunches and decided for the first time I would make my own Tabouli. Turns out it’s much easier than I thought it would be.
As a reminder, I don’t follow recipes. Most recipes for Tabouli have cracked wheat bulgar, I used quinoa instead. Some add garlic, mint and cucumber too, I find it’s enough to have onion in it and the cucumber is tasteless so leave it out and save a couple of dollars.
- 4 cups fresh chopped parsley (Chop after washing)
- 1 cup cooked Quinoa
- 1 large tomato (diced)
- 1/2 Onion (diced)
- 1/2 cup Lemon juice
- 1/4 cup Olive Oil
- 1/3 teaspoon salt
In large bowl mix the parsley, quinoa, tomato and onion. Whisk together the lemon juice, oil and salt and pour over parsley mixture and mix well. Store in air-tight container in refrigerator.