Quick Tabouli
Salads • World
Description
I made a gluten-free tabouli, so it doesn't include the usual couscous or bulgur. Of course, quinoa could have been added, but there wasn't enough time. If desired, you can add cooked bulgur, couscous, or quinoa, in which case you should increase the amount of oil and lemon juice and let it sit for 30 minutes.
Ingredients
- Parsley 2 bunches
- Scallions 8 stalks
- Tomatoes 8 pieces
- Lemon 1 piece
- Olive Oil 0 fl oz
- Black Pomegranate Molasses ½ piece
- Sumac 1 tablespoon
Step-by-Step Guide
Step 1
Finely chop the parsley (large bunches) and green onions as much as possible.
Step 2
Do the same with the tomatoes; it's best to use small tomatoes, cherry or grape tomatoes are ideal.
Step 3
Remove the seeds from ½ pomegranate. To do this, break the pomegranate into 4 parts and use a wooden spoon to knock out the seeds.
Step 4
Squeeze the juice from the lemon.
Step 5
Mix the parsley, tomatoes, green onions, and dress with lemon juice and olive oil.
Step 6
Ideally, let it sit for 10 minutes.
Step 7
Then sprinkle the pomegranate seeds on top and add sumac.
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