Tabbouleh (GF)

If you’re looking for a different kind of salad for your buffet table for those upcoming Christmas parties, here’s an alternative that is not only quick and easy – it’s gluten free as well.  So many people are switching  these days that it’s important to include some gluten free dishes at your gatherings so they’re not left wondering what to eat. There was a time when we had to remember to include vegetarian dishes but that is slowly becoming the norm and now folks are watching the ingredients carefully so as not to include too many preservatives.  I love that!  One of the reasons I started this blog was to convince others that eating fresh can be easy so it’s a very exciting time with food.

tabbouleh

There are many varieties of Tabbouleh (I almost titled this post, ‘Tabbouleh Sorta’) and if I was being true to it’s origins, I should have used much more parsley/cilantro but I just wasn’t in the mood for it.  That’s what is great about this dish.  You can change up the ingredients you use each time.  If you want to ‘winterize’ your salad, include some roasted red peppers and zucchini.  If you’re in a rush, use the jarred ones and you’ll have this dish ready to go in under 20 minutes.  I included some bean sprouts in there as well and I think water chestnuts could make for an interesting taste and presentation.  I also used quinoa instead of bulger to keep it gluten free.

tabbouleh

The original Tabbouleh comes from Lebanon and Syria and consists of bulger, tomatoes, cucumbers, parsley, mint, garlic, and onion and seasoned with olive oil, lemon juice, salt and pepper. It is included as part of the mezze – a selection of small dishes served before the start of a larger meal.

I loved this dish the first time I tasted it and it’s a great source of Vitamin C, Vitamin A and Iron.  You can make this recipe true to it’s origins or put your own stamp on it for your guests.  This is a dish that can be served year round and comes together in just a few minutes.  Give it a try – I’d love to hear how you make your own version of this very popular dish in Middle Eastern cuisine.

1.0 from 1 reviews
Tabbouleh (GF)
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Prep time: 
Total time: 
 
Ingredients
  • Quinoa
  • 1 cup organic vegetable stock
  • 1 cup finely chopped cilantro
  • 3 roma tomatoes
  • ½ cucumber, sliced thinly
  • 1 Serrano chile pepper, diced finely
  • ½ cup shredded carrots
  • 1 bell pepper, finely diced (red, yellow or orange)
  • handful of bean sprouts
  • 4 green onions, chopped
  • 1 stick of celery, finely diced
  • 2 tablespoons extra virgin olive oil
  • 3 limes - ½ cup fresh lime juice for seasoning. Use remaining for presentation.
  • Salt and pepper to taste
Instructions
  1. Cook quinoa with vegetable stock and set aside to cool while preparing veggies.
  2. Add veggies and mix well. Season with olive oil, salt, pepper, and lime juice.
  3. Garnish with cilantro and lemon wedges.

PIN IT!

Tabbouleh (GF) | Simply Fresh Dinners

 

 

29 Comments

  • Reply
    Mindy
    December 4, 2013 at 12:40 pm

    I have never eaten this before, let alone cooked it. Looks wonderful and our vegetarian daughter would definitely like it! Hope you are having a great week friend!

    • Reply
      Robyn
      December 6, 2013 at 12:36 pm

      I love this, Mindy, because it’s so easy and fresh.
      My week has been great and I loved your post on Christmas. Talk to you soon.

  • Reply
    Linda
    December 5, 2013 at 12:00 am

    This is a new recipe for me too. Very healthy and colorful. Miss you sweet friend. i hope you aren’t working too hard. xoxo

    • Reply
      Robyn
      December 6, 2013 at 12:37 pm

      Hiya WonderWoman,
      I hope you try this – I really think you’d like it. Planning on connecting this weekend if you’re around.
      xoxo

  • Reply
    Nina
    December 5, 2013 at 11:24 am

    Dear Robyn,
    My vegetarian daughter will love this colorful salad.
    I wish you a very pleasant week.
    Beijinhos

    • Reply
      Robyn
      December 6, 2013 at 2:06 pm

      I’m so glad you like it, Nina. Thanks for visiting. xoxo

  • Reply
    Nancy P.@thebittersideofsweet
    December 5, 2013 at 3:42 pm

    This could easily become a new favorite dish! Thanks for linking to Less Laundry, More Linking party!

    • Reply
      Robyn
      December 6, 2013 at 2:06 pm

      Always a pleasure to join your party, Nancy. Thanks for stopping by!

  • Reply
    Sarah & Arkadi
    December 5, 2013 at 9:49 pm

    Great looking tabbouleh!

    • Reply
      Robyn
      December 6, 2013 at 2:07 pm

      Thanks, Sarah and Arkadi, and thanks for visiting. Off to check out your blog right now. Have a great weekend.

  • Reply
    jugglingrealfoodandreallife
    December 6, 2013 at 3:41 pm

    Hi Robyn! I’m stopping in from Let’s Get Real today. It is an exciting time in the food world. There are more and more foods without junky ingredients each time I go to my grocery store. It’s a great time to cook as a family and make the family dinner important again. You are right about needing gluten-free choices. Most of us need an education on what that really means so that we can be better hostesses. This looks like a fantastic recipe. I love all the colors you included.

  • Reply
    Gabrielle
    December 6, 2013 at 9:55 pm

    This looks amazing!! I still haven’t found a way to cook quinoa that my husband will enjoy, so this might just be the right recipe.

    • Reply
      Robyn
      December 9, 2013 at 5:35 pm

      Lol, I think lots of men are resistant to it, Gabrielle. We just have to keep trying!

  • Reply
    Diane (@SimpleLivingEat)
    December 8, 2013 at 5:11 pm

    Great idea it is festive and gluten-free and a lot more interesting than just a plain green salad. Thanks for bringing it by foodie friday.

    • Reply
      Robyn
      December 9, 2013 at 5:33 pm

      Thanks, Diane. Hope your week is off to a good start.

  • Reply
    Ai Lin Leow
    December 9, 2013 at 3:45 pm

    Hi, this looks so fresh and appetising, definitely something I am going to put on my meal plan!

    • Reply
      Robyn
      December 9, 2013 at 5:35 pm

      Hi Ai Lin,
      Thanks so much for visiting and for your kind comments. I’m off to visit your blog!

  • Reply
    Roula aldemir
    December 9, 2013 at 4:27 pm

    My dear friend i m so sorry to tell you that although your salad looks very delicious unfortunately it doesn’t look like the original Lebanese tabouleh. I will sent you a real photo of how tabouleh looks like. Best regards…

  • Reply
    Joyce @ It's Your Life
    December 12, 2013 at 7:18 pm

    I love new recipes, and pinning this one to my quinoa board. Thanks for sharing on Real Food Fridays, please join us again tonight at 7 central time.

    • Reply
      Robyn
      December 13, 2013 at 8:56 am

      Thanks for the pin and the visit, Joyce! I’ll be there with bells on.

  • Reply
    The DIY Homegirl
    December 12, 2013 at 11:55 pm

    Hopped over from the Frugal Crafty Home link party… your dish looks so bright and yummy! I’ve not tried tabbouli outside its original recipe, but yours looks like a great variation!

    • Reply
      Robyn
      December 13, 2013 at 8:59 am

      Thanks so much for your visit, Homegirl. I like to change up recipes depending on my mood and I was happy with this outcome. Off to visit your blog!

  • Reply
    dadriscoll
    December 14, 2013 at 7:55 am

    Robyn, this looks so pretty and light to accompany party menus this holiday season. I can’t wait to try it. Thanks for sharing at Silver Pennies Sundays! x

    • Reply
      Robyn
      December 23, 2013 at 3:11 am

      Thanks so much, Danielle. It was a real pleasure to be included on your weekly favourites!

  • Reply
    Silver Pennies Sundays Link Party & Features (48)
    January 2, 2014 at 7:49 pm

    […] is a really healthy side dish you can put out for Christmas guests.  This one by Robyn over at Simply Fresh Dinners looks amazing. This farmhouse dresser by Melanie over at Lost & Found is so sweet. […]

  • Reply
    linda
    September 17, 2015 at 10:28 am

    i was interested in this recipe as in the pic it shows quinoa but you say keeping it g.f by using couscous which isnt g.f. typo maybe.

    • Reply
      Robyn
      September 18, 2015 at 7:07 am

      Oh my goodness, Linda, thanks for the heads up. I used quinoa and I see that I called it quinoa in the ingredients portion but not in the directions. I also called it couscous in the post! Thanks so much for pointing it out. Will fix it now 🙂
      I hope you try this, it’s delicious 🙂
      Robyn recently posted…Knife Maintenance 101My Profile

  • Reply
    linda martin
    September 17, 2015 at 10:29 am

    sorry but couscous is not glutenfree.

    • Reply
      Robyn
      September 18, 2015 at 7:09 am

      My mistake, Linda, I used quinoa. I guess my head was in the clouds when I typed out the recipe. As you can see in the pic, it’s quinoa 🙂 My apologies for the confusion.
      Robyn recently posted…Knife Maintenance 101My Profile

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