Minted Tabouleh Recipe. Passover-Friendly
Fresh Minted Tabouleh is far superior than store bought alternatives!
I have included here a gluten-free adaptation, perfect for Passover as well. I am giving you instructions for regular tabouleh as well: In this case no cooking necessary for the grain!
Ingredients
- 1 cup quinoa, thoroughly rinsed and drained (If using Bulghur: See instructions below)
- 2 cups cold water
- 4 whole scallions, sliced very thin
- 1 bunch flat-leaf parsley, stems and leaves, chopped fine
- 1 bunch fresh mint, leaves only, chopped fine
- 1/3 cup extra virgin olive oil
- Juice of two lemons
- 2 tablespoons ground cumin
- Salt and pepper to taste
Instructions
Place the quinoa and water in a saucepan, and bring to a boil. Reduce the flame to medium low, cover and cook 15 minutes, or a little more, until the kernels open up and show a little white “tail”. Let the grain cool a little. If using bulghur: No cooking. Place 1 cup bulghur and 1 cup boiling water in a stainless steel bowl and cover tightly with foil. let the mixture rest 15 minutes, then fluff with 2 forks. The grain is ready to use.
Meanwhile, cut the scallions, parsley and mint. Transfer to a bowl. Add the oil, lemon juice, cumin, salt and pepper to taste. Add the quinoa or bulghur and combine thoroughly. Serve at room temperature.
Looks delish!! Can this be made in advance?
Jody, the day before is OK
which one of your books this recipe is published?
Mary It’s in The Whole Foods Kosher Kitchen. I highly recommend the book, it’s fabulous https://levanacooks.com/cookbooks/