Honest Weight Food Coop

Tabouli

by Judy Trupin

This month’s Tabouli recipe was contributed by Mary Lou Nolan-Gillham.

Mary Lou made this recipe for a food-tasting at the Coop. It looked so tempting, I asked her to send in the recipe for the Scoop. Traditionally, tabouli is made with bulgur, a wheat product — this wheat-free version is great for those with wheat allergies. –ED.

Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.

2 cups quinoa, cooked
½ tsp basil
1 cup chopped parsley
½ cup lemon juice
½ cup chopped scallions
¼ cup olive oil
2 TBS fresh mint, or 1 TBS
dried mint
salt and pepper to taste
1 garlic clove, pressed
lettuce leaves, whole
¼ cup olives, sliced

Place all ingredients, except lettuce and olives, in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives. Serves 4. Source: Quinoa Corporation (www.quinoa.net/Recipes/Grain/grain.html)

Have a favorite recipe featuring foods available at the Coop? Share it with your fellow Coop’ers! Every month, we’ll feature one or more that you send. E-mail your recipe to: trupinjet@gmail.com.