Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.
Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa.
In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.
Lebanese Tabbouleh Salad
- Bulgur (1/2 cup)
- Olive Oil (3 tbsp)
- Fresh Flat-leaf Parsley (2 cups finely chopped)
- Fresh Mint Leaves (1/2 cup finely chopped)
- Spring Onions (4 or 5 finely chopped)
- Cherry Tomatoes (10, cut in wedges)
- Fresh Lemon Juice (1/2 cup)
- Salt & Pepper
- Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
- Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
- If you want a gluten-free version, try substituting the Bulgur with Quinoa.
This Mediterranean Couscous Salad with roasted veggies is delicious!
A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.
Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face
(You can make this dish gluten-free by swapping out the couscous for quinoa.)
Mediterranean Couscous Salad
- Couscous (1 ½ cup)
- 2 Garlic Gloves
- Olive Oil
- 1 Eggplant
- 1 Zucchini
- 1 Yellow Bell Pepper
- Mushrooms (10)
- Kecap Manis (3-4tbsp)
- Cherry Tomatoes (10)
- Olives (green olives and/or black olives such as Kalamata)
- Feta Cheese
- Baby Spinach Leaves (handful)
- 1 Lemon
- Salt and Pepper
- Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
- Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
- Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
- Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
- Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
- Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
- Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
What time is it?! It’s QUINOA time!!
Quinoa, a grain crop grown primarily for its edible seeds, has become increasingly popular. Recommended for its nutritional value and even been called, yes, a superfood. It is high in protein, calcium, fiber, magnesium and iron. And, since it is actually a seed and not a true cereal, it is gluten-free.
This quinoa recipe is packed with Indian flavors, containing ingredients such as garlic, garam masala, coconut milk and cilantro. A quick and easy Indian inspired dish that will make your belly happy!
Quinoa Indian Curry
- 1 teaspoon Olive Oil
- 2 teaspoon Garam Masala
- 1 Garlic Clove
- Quinoa (1cup / 6oz / 170g)
- Coconut Milk (1½ cup / 12 fl oz/ 360 ml)
- 3 Spring Onions
- 1 Red Bell Pepper
- 1 Mango
- Cashew Nuts
- Fresh Cilantro
- Finely chop the spring onion, red bell pepper, mango and cilantro.
- Carefully rinse the quinoa (Very important, because quinoa seeds have a very bitter coating that must be soaked off before preparing).
- In a pan, heat the olive oil, crushed garlic clove and garam masala. Add the quinoa and coconut milk and bring to a boil. Simmer for about 8-10 minutes.
- While the quinoa is cooking, in a frying pan heat oil and stir-fry the spring onion, red bell pepper and mango.
- Mix the veggies with the quinoa, and garnish with cilantro and cashew nuts.