This is a twist of traditional tabouleh, but instead of using cracked wheat, I used couscous to make it gluten free. This recipe is part of my pandemic pantry meals collection, whereby I’m using what I have in my fridge – and may not have everything, but it still comes out delish! Want to add even more plant-protein power to this dish? Add in some garbano beans!
You Will Need:
- 4-5 cups of cooked quinoa
- 1/2 cup chopped fresh mint
- juice from 2 lemon
- 2 tablespoons good olive oil
- 2 peeled and diced cucumbers
- 3/4 cup of feta cheese
- 1/2-3/4 cup of parsley (if you have it! I did not!)
- 2 medium tomatoes, diced
- 1 small red onion, diced
- healthy pinch of salt
- kalamata olives (optional)
How to Prepare:
Cook quinoa in a rice cooker or pot. I add in a little vegetable oil so it stays plump after cooking.
Cool quinoa and mix in with all of the diced vegetables, cheese, lemon, olive oil and mint/parsley. Add in salt after you have mixed in all of the ingredients. Taste, add salt & adjust.
This dish is best served slightly chilled or room temperature.
