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The Whole Foods Kosher kitchen

Minted Tabouleh Recipe. Passover-Friendly

Posted on 3rd of May, 2010 by Lévana

Minted Tabouleh Recipe. Passover-Friendly

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


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


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.

Filed under: Bulghur Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Mint Recipes, Pareve Recipes, Passover Recipes, Quinoa Recipes, Recipes, Salad Recipes, Tabouleh Recipes, Vegetarian Recipes

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