Tabbouleh Recipe

How to Make Tabbouleh

Method

  1. Place the quinoa in a saucepan with ½ cup water. Bring to boil then simmer for 7 minutes. Drain and let cool.
  2. Remove the parsley stems halfway up the stalk. Chop the leaves and stems finely. Pick the mint leaves from the stalks. Finely chop the leaves. Finely slice the shallots.
  3. Cut the tomatoes into quarters and remove the seeds. Chop the tomatoes and cucumber into 1cm dice. Mix all chopped ingredients together in a large bowl.
  4. Mix oil, garlic and lemon juice together well in a bowl. Season with salt and black pepper and gently toss through the salad. Serve.

Note: you can leave out the cucumber if you prefer a more traditional style salad.

Recipe: Courtesy of Colleen, ALDI Test Kitchen