Once I figured out how to pronounce tabbouleh, I set about trying out my own recipe, and this tasty creation is the result! I hope you guys find it as delicious as I did. Tabbouleh is usually made with bulghur wheat, but I’m not a big fan of that (or couscous) so I’ve used quinoa!
Recipe (Serves 5)
Ingredients
- 3 tbsp extra virgin olive oil
- 3 tsp of dried parsley
- Juice of 1/2 lemon
- Half a cucumber, sliced into coins, and coins quartered
- 200g of baby tomatoes, quartered
- 1 yellow pepper, de-seeded and diced into 1 inch chunks
- 200g of dry quinoa
- 1 small tin of sweetcorn, drained
- 1 400g tin of chickpeas, drained and rinsed
- 6 large strawberries, stems removed and diced up
Method
- Cook the quinoa according to package instructions.
- While it’s cooking, you can prep everything else! Wash your veggies and strawberries and prepare/chop them as in the ingredients list.
- Add all of the veggies/strawberries to a large mixing bowl, and then add the sweetcorn and chickpeas. Grab a spoon and stir everything up to mix the ingredients well.
- When the quinoa is done, drain the water and allow the cooked quinoa to cool for 20 minutes. Next, fluff it with a fork, add it to your tabbouleh mix and mix everything up again.
- Drizzle the olive oil onto the tabbouleh and stir it in, followed by the lemon juice.
- Finally, sprinkle the dried parsley on top, and stir it in.
You’re good to go! Serve as a lunch or maybe a side dish to a bigger dinner/barbeque. This tabbouleh should keep in the fridge for up to 4 days – I got 5 lunches out of it! As always, tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x
The Irish Balance 