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.