Aren’t easy recipes (that still taste good) the best? Well I sure think so…so that’s all you’ll see here. I love this tabouleh salad because it’s just that – super easy. The whole thing can be made in less than ten minutes flat. And the best part is you don’t have to follow the recipe to a tee. You can easily substitute ingredients and leave whatever out.
This would make a great portable side dish to pass at a Labor Day barbecue this weekend. Today I made a curry coconut version, which was pretty out-there but actually really good. I love experimenting and just freely adding spices to things (which usually ruins things fast but in this case it worked)…I’ll put my weird coconut concoction version of the tabouleh below, but for now here’s the recipe.
1 large bunch parsely
1 large tomato or a few cherrie tomatoes dieced
4-5 tablespoons hemp seeds
1/4 cup of olive oil
juice of one whole lemon
salt and pepper
optional: garlic & onion or other add-ins like sprouts, peppers, or cucumbers
Just chop the parsley then the tomatoes. Add all to a big bowl and add the oil and lemon and seasoning and mix really well.
This version is totally weird but I was just playing around today and totally loved it.
Follow the recipe above (no add-ins) except this time, add curry powder (unfortunately didn’t measure the exact amount), a few shakes of cayenne, cinnamon, turmeric, and cumin. Toss in about three tablespoons of shredded dehydrated coconut flakes for a sweet, salty and a bit spicy remix of the traditional tabouleh salad.
If you dare try it, let me know how you like it! Lots of love and Happy Labor Day weekend!