Minted Tabouleh Recipe. Passover-Friendly

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!

 

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.

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