New-Age Tabbouleh Salad
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
-
Salad
- 4 cups cooked brown rice, cooled
- 1 1⁄2 cups zucchini, seeded and small dice
- 1 1⁄2 cups English cucumbers, seeded and small dice
- 20 -25 grape tomatoes, halved (quartered, if large or cherry tomatoes)
- 1 medium purple onion, small dice
- 1 cup parsley, packed and minced
- 1⁄2 cup cilantro, packed and minced
- 1⁄2 cup spearmint, packed and minced
-
Dressing
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup olive oil
- 2 teaspoons yellow mustard
- 1 1⁄2 teaspoons ground cumin
- salt and pepper, to taste
directions
- Combine all salad ingredients in a large, resealable bowl.
- Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing. Taste salad (try to get a little of everything on your fork), add a little more lemon, if necessary. Adjust seasoning.
- Refrigerate at least 2-3 hours before serving to allow flavours to mingle and love each other. Mix salad well before serving to redistribute dressing. :-).
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.