I love tabouli! I also love recreating recipes to fit my palate. When I cook Indian or Mediterranean food I like to use lentils and quinoa. Don’t get me wrong I love Bulgar (which is traditionally used in Tabbouleh), but quinoa and lentils are what I have in my cupboard. I also added kalamata olives for the kick and garnished with some almonds at the end for the added crunch; which are not in your traditional tabouli. I love this recipe! It’s so good!! Tabouli is so fresh and delicious. I like to make a ton of it and put it in my wraps for the week with hummus and chicken and of course serve as a side with dinner. I honestly just go in the fridge and take spoonful’s right out of the tupperware!
1/2 Cup Quinoa (uncooked)
1/2 Cup Lentils (uncooked)
3 Cups Fresh Parsley Chopped (about 3 bunches)
1/2 Cup Fresh Mint Leaves Chopped
½ Cup Green Onions
2 Tomatoes (cored, seeded and diced)
1 Cup Diced Cucumber (English or Persian)
1/2 Cup Sliced Kalamata Olives
3 Tablespoon EVOO
3 Tbsp Lemon Juice
S&P to Taste
Sliced Almonds for Garnish
Let’s Make it!
To cook the quinoa/lentil mix, combine the quinoa and lentils in a pot with 2 cups of water. Bring to a boil. Cover and simmer for 15 minutes. Once cooked scoop the quinoa/lentil mix into a large bowl to let cool. Chop the parsley, mint and green onions and add to the large bowl. Get all the guts out of the tomatoes, so it’s just the meat, and dice the tomatoes. Add the the bowl. Chop the cucumber. Add to the bowl. Add the sliced kalamata olives to the bowl as well as the lemon juice, olive oil and salt and pepper. Toss all of the ingredients together until combined and refrigerate for at least an hour. When I serve, I like to top with sliced almonds for the added crunch and nutty flavor. So good!!