Grain Free Tabouli

We both love tabouli. It's one of our favourite summer salads. Traditionally it's made with cracked wheat or bulgar, which is a no go for us right now. The sesame seeds worked out really well, providing the correct texture and crunch. 
Make this in the morning to have for dinner, it needs to marinate.

  • 3 bunches parsley
  • 1 bunch cilantro
  • 1 cup sesame seeds, toasted
  • 4 medium tomatoes, seeded and chopped into 1/2" pieces 
  • 1/3 cup sweet onion, finely diced
  • 2-3 cloves garlic, crushed
  • 1/2 tsp ground black pepper
  • 1/2 - 1 tsp unprocessed salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup good quality organic olive oil
  • 3 dashes Tabasco sauce

Wash and trim the parsley and cilantro. You can chop the heck out of it into tiny bits by hand or you can whiz it in your food processor like I do.

Place the parsley & cilantro into a large bowl. Add the toasted sesame seeds. You can toast them easily in a dry frying pan over medium-low heat (4 out of 10 for my stove). Stir often and watch that they don't burn. You'll know they're done when they've browned a bit and are fragrant.

Seed the tomatoes by cutting in half and squishing the half over the sink to get rid of excess juice. Cut them up and throw them in the bowl too.

Add the rest of the ingredients and stir well. Start with 2 cloves garlic and 1/2 tsp salt. This salad needs to marinate at room temperature for several hours, at least 6. After time has passed, you can do a taste test and add more garlic & salt if you want.

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