I love classic tabbouleh, but recently I tried a variant that was surprisingly good. Substitute quinoa that you've toasted in a skillet first for the bulgar. Use everything else you normally would (olive oil, lemon juice, garlic, scallions, cherry tomatoes, parsley, and mint), but add some pistachios and golden raisins too! I also added some English cucumber to the dish shown above, and served it on mixed dark greens.
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