I love recipes like tabouleh. Back in Australia, courtesy of my herb garden, I always had the ingredients on hand. Parsley, spring onions, burghal, olive oil, lemon juice and tomatos. It made for a quick and easy salad with grilled meat and the best thing was that it kept for a while. In fact, I was once told by a Lebanese lady at a restaurant that you had to leave the Tabouleh to soften before eating it.
Nothing I make compares to the amazing stuff from the hole-in-the-wall establishments you get in Greenacre and Auburn but hey…. we have to try.
I’ve recently joined the Quinoa band wagon. Confession: I never liked cous cous, it was gluggy and the taste was a bit meh. Now quinoa, I actually like…..I use it all the time. Now that our local Costco is stocking a big bag for about 10 bucks it’s no longer cost-prohibitive either.
- I medium bunch flat leaf parsley finely chopped (you don’t have to chop the stalks)
- 3 spring onions finely sliced
- Small red onion chopped
- a handful of cherry tomatoes quartered
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 cup Quinoa cooked to packed instructions and cooled
- salt to taste
Place the olive oil and lemon juice in a bottle and shake together until well mixed
|Note for next time – pick a bottle with a lid that fits. Otherwise, you will get showered in olive oil and lemon juice|
Place parsley, spring onions, red onions and cherry tomatoes into a bowl with the quinoa.
Add lemon dressing little by little until you are happy with the taste. I like mine really lemony and juicy
Add salt to taste