If tabbouli were a cocktail, it should be a martini and have a little twist. Now, THAT’s a conversation starter. Begin your next “First” date with that one. I’m sure the other person will stick around long enough to find out how truly deep (and Caring. Thoughtful. Amazing. Attractive.) of a person you are. What a great. Person. What a great. Conversationalist. Let’s stick around long enough to go to date number 2.
Ok, you caught me. This isn’t necessarily a tabbouli. Tabbouli doesn’t NECESSARILY include rice. Hey man, most people have rice. And, assuming you get the GF kind (ASSUMING – I said it again – that’s a possibility) and buy a huge tomato that wasn’t rolled in flour, the tabbouli to rice version can be gluten free. And suddenly, the planet is saved. Aren’t we all concerned about the planet? We should be.
Side Note: The ingredients in here are so much similar to tabbouli that I couldn’t resist calling it as such.
Initially, this will make a lot of *juice.* It’s just the veggies mixing with the salt and releasing water. It occurs naturally, and there is nothing to fear, dear friend. Once the rice is mixed in, it will absorb the liquid. AND, the “Salad” will taste splendidly.
Tabbouli with a Twist
1 Tablespoon olive oil
2 Tablespoons honey
3 Tablespoons lemon juice
1/4 teaspoon taragon
1 teaspoon dried thyme leaves
2 cups chopped tomato
2 and 1/2 cups chopped cucumber
1/4 cup minced red onion
1 teaspoon capers
1/2 lemon rind, pith removed, and outer rind (the part minus the pith) julienned very thinly
3 cups cooked (brown) rice
salt and pepper, to taste
Directions: In a large mixing bowl, combine olive oil, honey, lemon juice, taragon, and thyme. Stir until blended. This is the “dressing.” To the dressing, add the tomato, cucumber, red onion, capers, and lemon rind. Stir until blended. Add rice and mix well. Season with salt and pepper and refrigerate overnight. Allow to come to room temperature before serving.
Makes 4-5 servings.
Alternative Eating (for some crunch and a little more depth): If you have a handful of walnuts, toast them in the oven at 325 degrees for around 5 to 10 minutes and chop those things up. Stir in already prepared “tabbouli” and eat away.