Tabbouleh (tabouleh or tabouli) is a Middle Eastern vegetarian dish or as a salad, usually with tomatoes, parsley, mint, olive oil, and lemon juice. Little garlic is good as well! Here we added more nutrition with spinach and walnuts.
(Hebrew) טבולה עם תרד (Arabic) التبولة مع السبانخ
/alttabawwalat mae alssabanikh/
Ispanaklı tabbouleh (Turkish) Tabbouleh bi Îspenax (Kurdish)
Makes 6 servings
1 cup (240 g) bulgur or tabbouleh (Both are not gluten-free, use quinoa instead)
1 organic sliced onion
2 Tbs. (30 ml) olive oil
4 cups (960 ml) chopped organic spinach
1/2 cup (120 g) chopped organic walnuts
dash of organic lemon juice and some sliced lemons
optional:
- chopped organic tomatoes
- dried herbs that go well with spinach: marjoram, thyme, sage, or oregano
1. Cook the bulgur or quinoa as directed. Tabbouleh does not have to cooked.
2. Sauté the onions in the oil over medium heat until very brown, about 20 minutes.
3. In a bowl, toss the bulgur/tabbouleh/quinoa with the spinach and nuts and dash of lemon juice, plus any optional herb(s) and tomatoes.
4. Garnish with organic lemon wedges.
4. Garnish with organic lemon wedges.
-modified from Rachael Ray
