Tabbouleh is a traditional Lebanese salad made with parsley, often served as a refreshing starter in Levantine cuisine. In this gluten-free version, bulgur wheat is replaced with quinoa, and pomegranate seeds are added for a tangy note and a crunchy texture. This salad is not only rich in vitamins thanks to the fresh herbs, but it's also bursting with flavor thanks to the combination of lemon, olive oil, and pomegranate. Simple to prepare, it's ideal as a side dish for grilled meats or fish.
Ingredients
Preparation
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Cooking quinoa:
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Rinse the quinoa in cold water to remove any bitterness. Cook the quinoa according to the package instructions (usually 1 cup of quinoa to 2 cups of water). Once cooked, drain it well and let it cool.
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Chop the herbs:
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Wash the parsley and mint thoroughly, then drain them. Finely chop the parsley and mint by hand or with a knife. The secret to a good tabbouleh is to chop the herbs finely, but without crushing them, to preserve their freshness.
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Prepare the vegetables:
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Dice the tomatoes and cucumber. Finely chop the red onion (or green onions). Add them to a large salad bowl.
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Assemble the salad:
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Add the cooled quinoa to the salad bowl with the vegetables. Then add the chopped parsley and mint, and mix well.
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Season:
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Pour the lemon juice and olive oil over the salad. Season with salt and pepper to taste, then gently toss to coat.
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Add the pomegranate seeds:
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Just before serving, add the pomegranate seeds to the salad. Gently toss to distribute them evenly without breaking.
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Rest :
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Let the salad rest in the refrigerator for at least 30 minutes so that the flavors blend well.
