Collin's Mother-in-Law's Tabouli
No matter how you spell it, it is a refreshing, Mediterranean dish. I like couscous instead of bulgar and now am onto the quinoa The best so far!
No matter how you spell it, it is a refreshing, Mediterranean dish. I like couscous instead of bulgar and now am onto the quinoa The best so far!
- Carbohydrate 21.4976488273654 g
- Cholesterol 0 mg
- Fat 10.7083260265939 g
- Fiber 7.01376586927036 g
- Protein 4.82456962129007 g
- Saturated Fat 1.54733033104234 g
- Serving Size 1 1 Serving (448g)
- Sodium 38.0763410705507 mg
- Sugar 14.483882958095 g
- Trans Fat 0.565262220728891 g
- Calories 178 calories
Step-by-step
- mix it all together and let it set a bit. I like it room temperature. If you are going to serve it the next day, leave the tomatoes and cukes out until just before serving.
- Great with greek lamb, or chicken. Pita with oil and plain yogurt with sumac or zatar sprinkled on top and hummus . roasted veggies.
Swapping traditional bulgur for quinoa transforms this dish from a wheat-based salad into a protein-dense grain bowl while altering the final moisture absorption. Quinoa holds roughly three times its volume in water when boiled, so drain the cooked grain thoroughly through a fine-mesh sieve before mixing to prevent a watery bottom. Finely mince the onions to a uniform brunoise so sharp allium heat distributes evenly without overwhelming the delicate herbs.
Strategic Pairings
Bright grain salads require rich, fatty proteins to balance the sharp lemon juice and herbal notes. Serve this dish alongside grilled lamb chops or roasted chicken thighs, where rendered animal fats contrast cleanly against the acidic tomato and cucumber base. Warm pita bread brushed with extra-virgin olive oil and finished with a dusting of sumac provides the necessary carbohydrate vehicle for scooping.
Storage Dynamics
Acidic dressings break down cellular walls in high-water vegetables over extended storage periods. Keep diced tomatoes and cucumbers out of the mixture if preparing the salad more than four hours in advance, adding them right before service to preserve crisp textures. This formulation does not freeze well due to the high water content of fresh produce.
