I have made tabbouleh for years. It’s a staple in our home and having made it for a long time, I’ve learned a few things along the way and have refined it so it’s just the way my family likes it. This is a simple recipe that doesn’t require technique. If you have fresh ingredients, they will do the lion’s share of the work of making it taste good.
The dish comes from the Middle East and has variations depending on the country in which it’s made. It’s traditionally made with wheat bulgur or couscous, but lately I’ve been making a gluten-free version using quinoa. If you’re unfamiliar with quinoa, it’s a nutritious grain that’s high in protein and magnesium, and is a great option for those who are trying to avoid gluten for health reasons. Read the rest of this entry