A bright, fresh, and herb-forward salad featuring parsley, mint, scallions, tomatoes, and fluffy quinoa, all brought together with lemon, olive oil, and a hint of garlic. Serve in crisp lettuce leaves for a refreshing, handheld dish.
With love,
Ophelia’s Kitchen
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https://opheliaskitchen.blogspot.com/2025/11/tabouli-salad-recipe-tabbouleh.html
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Transcript
Today we’re making tibula salad. It’s considered a traditional dish of both Lebanon and Syria. It’s an excellent vegan dish that’s very nutrientdense and supports digestion. And because of its high water content, it’s very hydrating. In this recipe, I’m using kinoa, but the traditional grain is bulg wheat. First, we’re going to boil the kinoa in salted water for 12 to 15 minutes. Then, when it’s done, we let it cool down to room temperature. Then we’re going to prepare our raw ingredients. Start by finally chopping some parsley. Then finally chop some cucumbers. Then finally chop some green onions. Then finally chop a bunch of mint leaves. Now finally slice some tomatoes. Once we’ve added the quinoa, we’re going to add in some pomegranate seeds. Then we’re going to add just one clove of minced garlic. Now let’s make the dressing. The final part is serving the salad in traditional lettuce leaves. This is to provide an extra crunch, hydration, and presentation style. Happy eating.
Dining and Cooking