Here’s a super fast and simple tabbouleh salad recipe. Now that spring is here I’m feeling more in the mood to eat salads and fresh vegetables. I made this as a side with pan fried tilapia filets and vermicelli rice.
I used cooked quinoa instead of couscous so it can be a bit healthier, plus you don't taste the difference!
- Prep Time :10 minutes
- Cook Time :15 minutes
- Yield : 8 servings
Wash and finely chop parsley and mint leaves and place it in a large bowl.
Dice the tomato, and onion and add it to the bowl.
Add the cooked quinoa, juice of 1 1/2 lemons, olive oil, and salt & pepper to taste. Mix well, cover the bowl and refrigerate for 30-90 minutes and serve. Can keep for up to 3 days.