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Tabbouleh, but not as you know it Jim

Recipe from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook


We were given this book by our friends from Philly. I had always wanted to go to the restaurant but I have been beaten to the punch (Sort of) by Gus whose girlfriend Kass hails from Philly and on a home visit they have been to their new venture Laser Wolf. Apparently the hype is all worth it.


Anyway to the recipe, I love tabbouleh, all kinds of tabbouleh. This recipe swaps quinoa for bulgar wheat and uses peas instead of tomatoes or cucumber. It’s delicious. Make a big batch and keep in the fridge it’s great the following day.


Serves 4 to 6.


Ingredients


75g quinoa

150g Fresh or thawed frozen peas

Big handful chopped fresh Italian parsley

2 tablespoons chopped fresh mint

1/2 red onion diced

3 tablespoons lemon juice

3 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon Aleppo pepper



Method


1. Bring 200 ml of salted water to a boil over high heat in a small saucepan, stir in the quinoa, reduce heat to medium-low, cover pan and cook until all the water is absorbed, about 15 minutes. While it's cooking, bring another small pot of salted water to a boil, add the peas and cook till tender, about 2 minutes. Drain and run cold water on them to cool them, then place them in a large bowl and smash them with a fork or pulse quickly in a blender. Don't worry if they're not very smashed – you just want to break them up so they're mostly not whole.

2. Add the quinoa to the bowl with the peas, along with the parsley, mint, red onion, lemon juice, olive oil, salt and Aleppo pepper. Toss well to combine. You can serve it right away, or let it sit for a while.

 

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