Tabouli Salad
Tabouli is fresh and filling and a very easy recipe.
Servings 6 Servings
Calories 259kcal
Ingredients
- ½ cup wheat berries - red, cooked (bulgur)
- ½ cup couscous - cooked
- ½ cup quinoa - cooked
- ¼ cup lemon juice - freshly squeezed, about 2 lemons
- ¼ cup extra virgin olive oil
- ½ cup scallions - chopped
- 1 cup flat-leaf parsley - chopped
- ½ cup fresh mint leaves - chopped
- 1 cup cucumber - seeded, diced very small
- ¾ cup tomatoes - diced, such as plum or Roma
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
- Start cooking the red wheat berries first because they take the longest. Follow the package directions.
- While the red wheat berries cook the couscous and quinoa according to their package directions. You can substitute vegetable broth for water when cooking but it's not necessary.
- Drain and add all of the cooked grains to a bowl.
- Add the oil, scallions, parsley, mint, cucumber, tomatoes, sea salt and pepper.
- Mix well.
- Season to taste and serve or cover and refrigerate.
- You can not freeze this salad. It is great fresh and actually improves after being kept in the refrigerator a day or two.
Video
Notes
I recommend pre-cooking more of all three grains than what is needed for this recipe. Then you'll have extra throughout the week to toss into other dishes.
Nutrition
Serving: 1Serving | Calories: 259kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 288mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 23.3mg | Calcium: 51mg | Iron: 2.4mg