I do not give ‘exact’ measurements for most ingredients. these will get you in the ball park. It will still be tabbouleh if you use less mint or more salt and oil etc.. make it the way you like it!! simple easy fast fun savory great !! the Best best best 1-2 cups parsley 1lb Quinoa, bulgar wheat or coos coos (cooked per directions on package ) cooled 1/2-1 cup mint med onion tblspoon salt 1/2 cup (aprox) olive oil optional – add allspice and/ or cinnamon to taste ( i prefer to leave these out) cayenne or paprika ( yum ) when ready to serve – add tomato sun dried tomato marinated peppers sweet fresh or hot peppers jalapeno habanero olives cucumber beets your personal favorite vegetable or even apple. if you do not need a gluten free recipe Bulgar Wheat is also VERY good and makes a true traditional tabbouleh cut the additions to the size YOU want and arrange it how you like,, large slices of tomato or green pepper look great on a plate I DO NOT add the tomato etc to the basic mix because it does not ‘keep’ as well ..the basic mixture will keep for several days in the refrigerator ( although it does not usually last more than a day at my house) you can add fresh veggies when served AND you can add what each diner would like the best …. enjoyed ..imaginate wnen adding tomato or any ‘juicy’ veggie you may want to remover the seeds as thy can cause discomfort for those with diverticulitis or other gastrointestinal disorders.. I do like to keep the juice from the seeds and …
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