Tabbouleh Method: Greens + Grains + Dressing
METHODS: Pantry, Knife, Cook Grain, Dressing
Here is my "method" for tabbouleh. It's not a recipe but a way of doing this every time you have the following ingredients on hand. The easy way to remember this is “Greens + Grains + Dressing.” The greens and grains are mixed into a 2:1 ratio.
2 parts greens (parsley, cilantro, basil, kale, collards) chopped with a knife or put in a food processor
1 part cooked grain (quinoa, farro, orzo, couscous, spelt, buckwheat, sorghum, kamut, wheat berries, brown rice, wild rice)
Chopped onion and tomato (optional)
Oil, lemon and garlic dressing
Salt and pepper
Feta crumbles (optional)
Great with crackers and hummus for an afternoon snack, on top of a baked potato or as a side salad with grilled meat.
Mix all the ingredients together and chill for 1 hour or longer.