Tabbouleh is a great dish for playing around as you feel like, having a lentils tabbouleh or quinoa or chickpeas, in my opinion all of them are possible. What makes tabbouleh so special is the parsley and very small cut veggies.
Here is one option I posted in the past with quinoa, and this time one with lentils and feta, so pretty much a Greek option.
Lentil tabbouleh
Servings: 2
Difficulty: easy
Ingredients
- 50 grams of dried lentils
- 1 laurel leave
- 1 big tomato
- half a cucumber
- few asparagus (optional)
- 50 g of feta cheese
- 50 g of cous-cous (skip this if you want it low-carb or gluten-free)
- 4 tbsp of olive oil
- 1-2 cloves of garlic
- 1 lemon
- yogurt (optional)
- 2 tbsp of parsley
- salt
Directions
- Boil the lentils according to the instructions on the package – add one laurel leave in the water.
- Prepare the dressing: flake the garlic and mix in the olive oil and squeeze on full lemon + add some salt.
- Cut the cucumber and tomatoes in very small cubes.
- Fry the asparagus in a bit of olive oil. Putting this ingredient is fully optional.
- Assemble the salad: cucumber, tomato, lentils, asparagus, parsley, cooked cous-cous and add the dressing and mix well.
- Sprinkle the feta cheese on some top and drizzle some more olive oil.
- And it is ready to serve, fresh as the summer – lentils tabbouleh.
