WHAT IS TABBOULEH?
This is an Arab dish strongly associated with the mountains of Lebanon. But you can find versions of this recipe in Turkish, Jewish and Armenian cuisine. The name itself is from the Arabic word tābil which means to season or spice. Between the vitamins, anti-inflammatory and anti-oxidant benefits if you throw in some quinoa, this is the old world equivalent of a vitamin shot.
SUGGESTIONS WHEN MAKING TABBOULEH
You can play around by adding quinoa or bulgur for a gluten-free version. Or use this as a side dish or for a stand-alone salad. The green lentils make it protein rich and vegan too. Vegetable stock makes the lentils in this recipe much tastier. You don’t have to use it but it’s better if you do. Check out our easy homemade vegetable stock for use in this recipe. Also make the dish at least a few hours before serving to let the flavors blend together.
WHAT GOES WITH TABBOULEH?
This is meant to either be a simple side dish, or something that you dip into. So if you want to add some additional ingredients, don’t go with anything that much bigger piece-wise then what is already in the tabbouleh. For a nice complement that scoops, look to a pita or other thin hard bread. Falafel or hummus are some common sides served with tabbouleh.
This recipe comes courtesy of Salma Hage’s book, The Middle Eastern Vegetarian Cookbook. Read our review here.