I have a confession to make.
You know those classic dishes that have been made the same way for generations? Then someone (me) comes along and tries to change things up a little. You know you’re going to get the look, right? The one that makes you feel like you’ve committed the ultimate sin.
I did that. I changed up a classic Middle Eastern salad. I made tabbouleh with quinoa instead of bulgur. And I used a lot less parsley than it calls for. Don’t tell my mom, please.
When it comes to Middle Eastern dishes, make it the classic way or don’t make it at all.
There was one time I was explaining to her on the phone some changes I made to one of the classics she
used to still makes. I think she gasped. There was silence. Then I heard, “that’s not the way it’s done.” Oh no, now what?
Lucky for me she doesn’t surf the web.
Authentic tabbouleh is really all about the parsley. It’s so loaded with parsley that you feel like your innards are being cleansed with every spoonful.
Less parsley for me, please. I like to be able to see and taste the crunchy crisp cucumber (say that 3 times), sweet ripe tomato, fresh green onion, fresh lemon juice, fresh parsley, fresh mint and the fruity olive oil.
The bulgur wheat gives it a little more texture and substance. Quinoa, however, is a great substitute.
What about you? Does your family have a recipe that you’re not allowed to change?
- ¼ cup quinoa cooked according to package directions
- 2 tomatoes diced
- ½ of a large english cucumber diced
- 3-4 green onions
- 2 mint leaves chopped
- ½ to 1 cup parsley chopped
- 3 tablespoons fresh lemon juice (or to your taste)
- 1 teaspoon salt (or to your taste)
- 2 tablespoons good olive oil
- Rinse the quinoa with cold water through a fine mesh strainer.
- Cook it according to package directions. Let cool.
- Wash and chop all of the vegetables.
- In a medium bowl stir together the vegetables, herbs and quinoa.
- In a small bowl or measuring cup whisk together the lemon juice, salt and olive oil.
- Taste it and adjust salt or lemon juice to your liking.
- Pour onto the vegetables and gently stir to combine.
- It would be great to let it sit in the fridge for about 1 hour if you can.
More delicious salads around the web:
Moroccan Chickpea Salad by Delicious Everyday
Black Pepper Cauliflower salad by 101 Cookbooks
Romanesco and Chickpea Salad by Love and Lemons
Warm Goat Cheese, Figs and Caramelized Onion Salad by Honey and Figs Kitchen
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