If you're a regular reader, you've heard me talk about our next door neighbors many times, and lucky for us, they're great cooks. Yesterday Joe showed up with this new recipe for us to try: no-grain tabouli – it was delicious!
Tabouli is relatively new on my “love it” list – it doesn't look all that yummy, and the ingredients sure don't sound that good, but when I get it right, the flavors come together so well and I can't stop eating it. The problem is that while it's full of many nutritious ingredients, it also has a lot of unsoaked grains. (Unless you use real bulgur/sprouted wheat berries, which I haven't tried in this yet – the “bulgur/cracked wheat” in the store isn't the same.)
When Joe brought this recipe over to try, I realized that it takes care of my Tabouli problem – it has a real Tabouli flavor and texture to it, but it's made without the grains. It's also a great way to get some more veggies into your diet, and a good way to eat brussels sprouts, too! (Check out my crispy brussels sprouts recipe, it's addicting, for real!)
For the sauce....
- 4 Tablespoon olive oil Use real olive oil, not the questionable stuff from the store!
- 2 teaspoon dijon mustard
- 2 teaspoon another mustard whatever you have
- 2 teaspoon raw apple cider vinegar or any vinegar you'd like to use
- Sea salt & pepper to taste
- Or instead of the mustard and vinegar you could try using a little lemon juice with the olive oil and salt & pepper for another good flavor, which is what my original Tabouli recipe calls for.
- Another dressing option: you could add an Asian twist – use a little fermented soy sauce vinegar & a bit of sugar
- I just made up one more dressing option and loved it: 3 Tablespoon raw honey 2 Tablespoon peanut butter, 2 Tablespoon fermented soy sauce, 3 Tablespoon olive oil, 1 1/2 Tablespoon mustard
For the veggies…
- About half a head of cauliflower This should be VERY lightly steamed since cauliflower is a cruciferous veggie and could mess with your thyroid if eaten raw
- About a pound of Brussels sprouts Same as above
- About half a pound carrots
- Optional ideas I was thinking would also be good: green onion, parsley
- If you use the Asian dressing above you could add toasted sesame seeds
- Crispy pecans for the top as you're serving it
- Shredded cheese – Romano or Parmesan is yummy for the top as you're serving it
- Mix sauce ingredients together well, set aside. Run the veggies through your food processor, enough to make 4 cups or so, and toss it together with the sauce. Add the toppings as desired.
- Makes about 4 cups, but none of this is exact and it doesn't matter, you can play with it and add more spices or sauce or whatever you think it needs to your taste.
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