When I had tabbouleh for the first time, I was very little. I remember my mum cutting all sorts of colourful vegetables and mixing all the ingredients in a big bowl. Then she wrapped the tabbouleh in a fluffy pillowy blanket (Lavash). Yum! My mum has been making tabbouleh since she was in college and has taught me how to make it now. It is one of my favourite recipes and I wanted to share it with you.
Because my sister can't have bulgar wheat, we substitute ours with quinoa. What's great about this recipe is that quinoa is a high protein-rich food and it being in the tabbouleh makes it a complete meal!
I hope you love this recipe as much as I do. And if you do take some pics of your tabbouleh, you can tag me using #hoopsbynana on Instagram. I would love to see!
You will need
1 bunch flat leaf parsley (Italian parsley)
1-2 tbsp finely chopped mint
2-3 cloves of garlic minced
1 large cucumber peeled seeded or 3 whole Persian cucumbers diced
2-3 Roma tomatoes diced
1/2 medium onion finely chopped
1-3 green onion chopped
1 cup cooked quinoa or bulgur wheat
2-3 tablespoon lemon juice
1-2 tablespoon of olive oil
Salt and cracked pepper to taste
1. Combined all the ingredients in a large bowl and enjoy!