Tabouli!

I’ve been receiving a lot of parsley and cilantro in my box, and I wanted to make something with it right away! I wasn’t in the mood for drying or freezing the herbs this time, so I decided to make some tabouli! For those of you who may not know, tabouli is a Middle Eastern type of salad. I love it because the fresh parsley in it is loaded with vitamins A, C, and K like you can’t believe!

You can easily make this with (whole wheat) couscous or cracked bulgur, but my favorite is quinoa since it has a lot of protein and some iron too!

I like to eat this as a snack, or part of my lunch. It’s very quick and easy.

You’ll need:

  • 2 cups water
  • 1 cup quinoa (or couscous/cracked bulgur)
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • juice of 1 lemon (and zest, optional)
  • 1 large tomato, diced
  • 1-3 teaspoons olive oil (your choice)
  • salt and pepper to taste
  1. Bring the water to a boil. Add quinoa (or bulgur), reduce heat, cover and let simmer for about 10 minutes, or until the water is soaked up. >>If using couscous, follow cooking instructions on box
  2. When the water is all gone, remove the pot from heat and add the remaining ingredients while the quinoa is still warm. This way, it will soak up more flavor! Add as much or as little olive oil as you’d like, and enjoy!

Serves about 4

Looking for a little crunch? Try adding some roasted chopped walnuts to change it up a bit.

(psssst…Quinoa is actually a seed, not a grain like most people think)

Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities. 

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