Originally, Tabbūle is a Levantine Arabic word and means “little spicy“. It is usually made with couscous, but you can also use sprouted quinoa like I do in this recipe.
2 stalks of celery
1 cup parsley or mint
1/2 capsicum of any color
1/2 Lebanese cucumber (or 1/3 of a regular cucumber)
1/2 red onion, peeled
1/2 jalapeno chili / to taste
1 clove of garlic
1/2 lemon, juiced
1 TBSP olive oil OR hemp oil OR flax seed oil
1/2 TBSP liquid sweetener (agave, coconut, maple or honey)
1 generous pinch of sea salt
1 C quinoa, soaked + sprouted * OR 1/2 head cauliflower, chopped to rice size crumbs
Dice all the vegetables.
Finely chop the onion and chili
Mince the parsley and garlic.
Combine everything in a bowl.
Add lemon juice and oil.
Season with sea salt and sweetener.
Toss the mixture together with quinoa or cauliflower.
Refrigerate until serving.
* Soak quinoa for 2 hours, rinse in a colander and leave it in there to sprout or place it in a sprouting jar.
Rinse every few hours or at least twice a day.
The quinoa will sprout after 24 hours, but you can continue the process for another day for softer consistency.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!