How you say, when Tabouleh is synonymous with Wheat? Actually the word means bulgar wheat in Lebanese. It is a widely made salad in the Middle east, including Israel. But since it is made of wheat we can't have it. I always favored making this for Shabbat luncheon as it was simple but refreshing and could accompany any Dairy or meat dish. Also it serves to make a nice meal if you have any vegetarians at your table. But what to do now that you have Celiac or wheat allergy?
Make it from Quinoa!
That ancient Incan grain that is so much healtier than wheat even.
I made this for my Seder this year and it was a great hit, I served it with my fish course, pan sauted Taliapia.
It is so easy to make. I buy Ancient Harvest brand because I don't have to wash it and it's organic!
2 cups of quinoa, to 4 cups water, cook in steamer for 40-50 minutes, same as you would for rice.
Let this cool and I put in fridge until the next day so it would be fresh
To the cooled quinoa I added,
2 cups fresh chopped parsley
pint of sliced and squeezed out ( seeds) grape tomatoes
3-4 garlic cloves chopped
1 tablespoon of hyssop seasoning with sumac
black pepper and salt to taste.
Juice of one lemon and 1/4 cup olive oil mixed , add to everything else and mix well, let chill to blend about an hour or so
You may want to try some True Lemon in this dish as well!
Enjoy anytime of year, but especially good in spring and summer