Try this Rice Tabbouleh Recipe for a fresh, healthy twist on the classic dish, filled with herbs, lemon, and flavor.
This rice tabbouleh is a tasty twist on the traditional bulgur version and a great way to use up leftover rice.
If you’ve tried the Moosewood cookbook’s “tabouli,” you know how good the garlic and lemon flavors are. However, it’s enjoyable to try different versions of the same dish. This brown rice version, inspired by the recipe in the Falastin cookbook, adds cinnamon and sumac for a new flavor you might not have tasted in tabbouleh before. The brown rice also gives it a chewy texture that works really well.
Next time you cook rice, make a little extra so you can turn it into this tabbouleh. It does take some chopping, but the effort is worth it. This recipe makes about four to six servings.
Rice Tabbouleh Recipe
Course: side dish
Cuisine: Arabic
Yield: 6 servings
Cooking Time: 20 minutes
Total Time: 20 minutes
Ingredients
- Jasmine rice, cooked in chicken broth and fried garlic, 1 cup
- Cherry tomatoes, halved 400 grams
- Chickpeas, drained (2 cans) 500 grams
- Cucumber, cut into triangles 1
- Parsley, chopped 40 grams
- Salt and pepper to taste
- Mint, chopped 1/4 cup
- Green onions, chopped 3
- Olive oil 1/4 cup
Steps
- Place all ingredients in a bowl and mix well.
- Season with salt and pepper.
