The tabbouleh (or tabulah) is an arabic dish typical from Lebanon, Syria, Morocco... and is differently prepared on each country. It is usually served as a side with other main dishes but can perfectly be used as a main dish.
The tabbouleh is normally made with bulgur wheat or couscous, commonly used in the Maghreb countries.
Among the basic ingredients of the tabbouleh are: the tomatoes, olive oil, lemon juice and fresh herbs such as parsley and mint.
Besides being a complete meal it is also very versatile and work very well with many combinations. In this occasion I've prepared this tabbouleh with a base of red quinoa and added a few seasonal and autumnal ingredients like the pomegranate and the pumpkin seeds.
INGREDIENTS (For 2-3):
· 1 glass full of quinoa
· 2 glasses of water
· 1/2 big pomegranate
· 1 medium tomato
· 1/4 small onion
· A piece of celery
· A handful of pumpkin seeds and pine nuts
· A bunch of fresh chives, parsley and mint
· 1 lemon, squeezed
· Ground cumin, salt and pepper
· Extra virgin olive oil
PREPARATION :
1. In a small casserole cook the quinoa with 2 glasses of water for 25-30 minutes or until it is well cooked.
2. Remove from heat, drain any water left and allow to cool.
3. Cut the tomato and celery into small cubes and the onion thinly.
4. De-seed the pomegranate (Below in *Little tricks and tips*)
5. Chop the chives, parsley and mint
6. Put the cold quinoa and all the rest of chopped ingredients into a bowl along with the pumpkin seeds and pine nuts.
7. Season with the extra virgin olive oil, lemon juice, cumin, salt and pepper, to taste.
8. Serve with some lemon zest on top.
*Little tips and tricks*
To de-seed the pomegranate easily without making a mess: cut in half and place in your hand upside down with the seeds facing the palm of your hand. Hit it with the back of a tablespoon. The seeds will shoot out entirely!
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