Traditional tabouleh is made with cracked wheat (burghul) and loads of parsley. I like to do things unconventionally — hence the quinoa and coriander. Trust me, it’s a sensory bomb of colours, flavours and textures.
And just check out the pistachios. Aren’t they beautiful? These pistachios are Aussie grown and organic. I bought them at the farmers’ market from the guys at Happy Fruit. (The chemical-free currants in the dressing are also from Happy Fruit.)
Serves 8, as a side
A dressing with flavours of the Middle-east
- 2 tsp cumin seeds
- 2 garlic cloves, minced or finely grated
- ¼ cup (60 ml) cold-pressed extra virgin olive oil
- 3 tbsp (45 ml) freshly squeezed lemon juice, or to taste
- 1 tsp maple syrup or honey (optional)
- ½ tsp sea salt
Lightly dry roast cumin in a pan, and then grind in a mortar and pestle. Pour the ground cumin in a glass jar and add the remaining ingredients. Shake well and set aside for the flavours to marry while making the salad.
- 2 cups quinoa, thoroughly wash and drained
- 1 large pink blush grapefruit, peeled, pith removed & finely chopped
- 1 large bunch fresh coriander, finely chopped
- 1 medium red onion, finely diced
- 3 tbsp currants
- ½ cup shelled pistachios, roughly chopped
- sea salt, to taste
Cook quinoa in a 3½ cups water (or homemade vegetable stock) — bring to boil then let it simmer until all water is absorbed. This will take about 15–20 minutes.
(Prep the other salad ingredients while the quinoa is cooking.)
Tip cooked quinoa in to a large salad bowl and allow to cool.
Once the quinoa has cooled, add in remaining salad ingredients, and stir in the dressing. Adjust seasoning if needed.
Serve with anything you like. Some suggestions are pan-grilled haloumi, roast meat, and soft-boiled eggs rolled in dukkah.