How to Make Tabbouleh

February 16, 2015

Tabbouleh is a refreshing Levantine herb salad.  Chopped tomatoes, cucumber, red onion and garlic are mixed with a ton of fresh parsley and mint to create this light and healthy dish that just gets better the longer it sits.  Instead of a vinaigrette, this salad is simply tossed with olive oil and lemon juice.  The lemon juice helps to marinate the vegetables while also tenderizing the herbs.  Since this salad is raw, the quinoa is sprouted instead of cooked.  If you do not prescribe to a raw diet,  feel free to substitute with traditional  bulgur wheat, a softer grain.  Tabbouleh can be enjoyed on its own but is a great side to other Levantine dishes such as pita bread, hummus, and falafel.

Tabbouleh (Raw and Vegan)
Recipe from Annie Jaffrey


1 medium sized cucumber
2 tomatoes
3/4 red onion
2 cloves garlic
1 cup lemon juice
1/2 cup quinoa (soaked & sprouted to remain raw)
2 bunches parsley
1/2 cup mint leaves

For full recipe instructions, watch the video below or click here.

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