08 September 2015

Tabouleh 2.0


I like the idea of tabouleh, but I always get tired of it before I've run out, and it's not terribly substantial.  By adding some protein, more veggies, and a little richness from tomato paste, it becomes a great packable lunch that also helps you clean out your fridge. For example, vary the vegetables and herbs you use to accommodate what you already have in the garden or pantry, and as you can see, you can use any cooked grain you happen to come upon.

Tabouleh 2.0

Serves 4 as a salad

For the salad:
2 cups cooked bulgar wheat, farro, barley, or other hearty grain of your choice
1 cup cooked lentils or mung beans
2 cups packed fresh parsley leaves, finely chopped
½ cup packed fresh mint leaves, chiffonaded
1 medium tomato, cored and chopped
3-4 scallions, thinly sliced
3-4 beets, cooked and chopped

For the Dressing:
1 teaspoon tomato paste
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt (or more to taste)
Freshly ground black pepper

Place all dressing ingredients in a large serving bowl and whisk thoroughly.  Taste for seasoning and add more salt or pepper if you prefer.  Add all salad ingredients and stir thoroughly to combine.  Serve at room temperature or chilled.