Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt. There are many different variations, so feel free to add whatever you like or more importantly, what you have on hand or growing in the garden.
I like it with brown rice, and I bet it would be good with quinoa.
This brown rice tabbouleh is an easy, fresh tasting side dish that is great served with a piece of grilled chicken or fish. Have a bigger portion and call it a meal. I love it for lunch.
Very easy to throw together, especially if you have leftover rice.
- 2 cups cooked brown rice
- 3 TB olive oil
- 3 TB fresh lime juice (2 limes)
- 1/2 cup slivered almonds, toasted
- 1/2 cup chopped green onions
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 2 cups cherry tomatoes, halved
- Salt, to taste
- Freshly ground pepper, to taste
- Cook rice, let it sit for 5 minutes, then fluff with fork. (leftover rice works great)
- In a large bowl, whisk oil and lime juice.
- Add all the remaining ingredients, including the warm rice, to the dressing.
- Toss well.
- Serve warm or cold.