Parsley, my love. So refreshing. So full of iron. So underrated and under-utilized. Enter tabbouleh, the queen of all herb salads. I mean, count on a classic Middle Eastern dish to bring us such ingenious use for fresh herbs.
I used a corn couscous, which was pretty good but the grain takes a backseat to the star – parsley! You might use any small grain or seed you think is delicious, like quinoa or the traditional bulgur, if you’re not looking for a gluten-free option. Goes perfectly with my edamame falafel, chickpea and cumin salad or even just a piece of pita bread!
Tabbouleh
Serves 4
Preparation time: 5 minutes
1/2 cup gluten-free couscous, cooked and cooled
1 red tomato, diced
1/2 large white onion, peeled and diced
1 bunch flat leaf parsley, chopped fine
1 bunch fresh mint, stems removed and chopped fine
1 clove garlic, peeled and grated over a microplane, or more to taste
1/2 tablespoon extra virgin olive oil
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground coriander
Freshly cracked black pepper, to taste
Combine all ingredients in a medium sized bowl and toss to combine. Cover and refrigerate until ready to use.
