‘Best Ever’ Tabbouleh

Best Ever Tabbouleh

From Stonesoup

‘Best Ever’ Tabbouleh

Just so you know, I don’t use the term ‘best ever’ lightly. But in this case I really feel it’s well deserved. The first time I made this I thought we were going to have loads of leftovers for breakfast / lunch but my Irishman loved it so much he polished off the whole bowl in one sitting… An accolade usually reserved for dishes involving potatoes… The highest praise!

The other brillant thing is that it’s grain and gluten-free thanks to the addition of almond meal instead of bulghur wheat. Which has the added bonus of giving a richer, creamier salad.

Unlike most salads, this one is fine in the fridge for a few days before serving if you do need to make ahead.

enough for 2-4 as a side
takes 15 minutes

2 tablespoons lemon juice
2 bunches flat leaf parsley
1 large red bell pepper (capsicum), diced
handful almond meal

1. Combine lemon juice, 4 tablespoons extra virgin olive oil and some salt and pepper in a medium salad bowl.

2. Chop parsley leaves and stems as finely as you can be bothered with. Toss in the dressing.

3. Add bell pepper and almond meal. Toss again.

4. Taste, season with extra salt or lemon juice, if needed.

Variations

more herby – replace some of the parsley with mint, coriander (cilantro) or basil.

nut-free – replace almond meal with a few handfuls cooked couscous or quinoa.

more traditional – replace bell pepper with chopped fresh tomatoes.

more substantial – wrap in pita bread or tortillas to eat as a sandwich. Or toss torn pita bread in the salad (with a little more olive oil and lemon to prevent it becoming too dry). Or serve with shredded roast or cooked chicken.

Waste Avoidance Strategy

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

red pepper (capsicum) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

almond meal – keep it in the pantry.

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