No store-bought Tabouleh comes close to its home-made counterpart.

I have made here a gluten-free adaptation, but for the rest of us who have no celiac problems, I am giving you instructions for regular tabouleh as well: No cooking necessary for the grain!

Ingredients:

1 cup quinoa, thoroughly rinsed and drained

2 cups cold water

4 whole scallions, sliced very thin

1 small bunch flat-leaf parsley, chopped fine

1 small bunch fresh mint (no substitutions), leaves only, chopped fine

1/4 cup extra virgin olive oil

Juice of two lemons

1 tablespoon ground cumin

Salt and pepper to taste

Directions:

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: 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.

Filed under: Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Pareve Recipes, Salad Recipes, Vegetarian Recipes