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Tabouleh Yield: 4 servings



3/4 cup #1 cracked wheat (or quinoa) 

2 cups finely chopped parsley (1 large bunch) 

3/4 cup finely diced tomato (approximately 2 medium) 

3/4 cup finely diced onion 

5 sprigs of mint, minced 

1/2 cup lemon juice 

3 tablespoons extra virgin olive oil 

1 teaspoon sea salt 



Combine all ingredients in medium bowl. Mix well, then serve. 

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