Collin's Mother-in-Law's Tabouli (Tabbouleh, tabouleh oh, you get the idea)
No matter how you spell it, it is a refreshing, Mediterranean dish. I like couscous instead of bulgar and now am onto the quinoa!!! The best so far!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tsp salt
- 1/2 cup fresh mint chopped
- 1 cup fresh parsley chopped
- 3 tbsp extra virgin olive oil
- 1/2 cup finely chopped onions fine!!!
- 3 whole tomatoes roma or plum are best
- 1 cucumber peeled, seeded, cubed
- 3 tbsp lemon
- 1 cup quinoa or couscous cooked accd to directions
- 1/2 tsp sumac or zatar
- Carbohydrate 21.4976488273654 g
- Cholesterol 0 mg
- Fat 10.7083260265939 g
- Fiber 7.01376586927036 g
- Protein 4.82456962129007 g
- Saturated Fat 1.54733033104234 g
- Serving Size 1 1 Serving (448g)
- Sodium 38.0763410705507 mg
- Sugar 14.483882958095 g
- Trans Fat 0.565262220728891 g
- Calories 178 calories
mix it all together and let it set a bit. I like it room temperature. If you are going to serve it the next day, leave the tomatoes and cukes out until just before serving. Great with greek lamb, or chicken. Pita with oil and plain yogurt with sumac or zatar sprinkled on top and hummus . roasted veggies.
