Whether you are grilling homemade kafta patties, or topping salmon with your favorite vegetables, tabouli salad is a wonderful side. With the increase in gluten-free diets, it might be devastating for you to not consume tabouli if you love it greatly.
While parsley is an incredibly healthy leafy herb, to add in kale to your tabouli will boost the vitamin K, dietary fiber, and even calcium. If you find kale to pungent in taste, use half kale and half parsley. This salad is loaded with extra virgin olive oil, a reason why it grants incredible satiety post the meal.
Consuming healthy fats, such as extra virgin olive oil, organic grass-fed butter, cold-pressed avocado oil, virgin coconut oil, or nuts and seeds all aid your body in many ways. Healthy fats balance blood sugar levels, thus reduce cravings post the meal. They are great for your cognitive health, digestive health, and even cardiovascular health.
Aim to consume more healthy fats, and reduce your intake of genetically engineered oils or Trans-fat. Tossing in flax seeds is definitely a twist to the traditional tabouli salad, but an incredible way to intake more omega-3 fatty acids. Adding in bell peppers is also a variation, but it adds both flavor and color to the salad.
I have many versions of this recipe, sometimes swapping the greens and sometimes swapping the burghul out for quinoa. Making it with quinoa gives a very similar taste to the traditional salad while making it gluten-free. It still tastes great and increases the protein and dietary fiber content. Simply stir in pre-cooked quinoa with the chopped greens and dressing, then mix. Enjoy this salad at your next dinner party, or for a quick lunch.
Eight to ten cups kale, coarsely chopped
2 bunches parsley
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
3 medium white onions
1 bunch green onions
1 large tomato
1 ½ cups dry burghul (cracked wheat)
1 cup cold water
1/3 cup extra virgin olive oil
2 tablespoons flaxseed oil
2 tablespoons ground flaxseed
3/4 cup freshly squeezed lemon juice
1 tablespoon Himalayan pink salt
½ teaspoon black pepper
In a bowl wash the burghul; drain. Add all topping ingredients. Mix; set aside to soak.
Place the kale and parsley in your food processor and process until finely chopped (not juiced). Transfer to a large bowl.
In the food processor, pulse the peppers and white onions until they are finely chopped. Add to the bowl.
Chop the green onions and tomatoes by hand and add.
Mix the ingredients well and serve with romaine lettuce or toasted whole grain pita. Enjoy!