Fattoush or tabbouleh? Today, the choice is tabbouleh! Refreshing and tangy, this parsley salad is a staple across Jordanian, Lebanese, Palestinian and Syrian cuisines.
Traditionally, the tabbouleh salad is made with chopped parsley, tomatoes, onions, mint and bulgur; however, in this article, chef Ahmad Ali of Bib Gourmand restaurant, Ninive, shares his twist to the Levantine classic everyone loves with a touch of mango, pomegranate and quinoa.
Follow the recipe below for a special take on a dish that can be eaten anytime, anywhere!
Recipe
Ingredients and Preparation (Two people)
40 g of Chopped Parsley
20 g of Pomegranate
60 g of Diced Mango
60 g of Diced Tomato
20 g of White Quinoa
20 g of Black Quinoa
10 g of Chopped Spring Onion
30 g of Diced Cucumber
12 g of Lemon Juice
12 g of Extra Virgin Olive Oil
Sprinkle of Turkish Chili Flakes
Start by washing the parsley and keep it in a strainer to drain. Then, place the black and white quinoa in two separate pots, cover each with cold water by several inches and leave the black quinoa to boil for 20 minutes and 12 minutes for white quinoa. Once done, drain well, let it cool and add it to the serving bowl. Continue to add in all ingredients, with salt and pepper to taste, and toss them to combine. Garnish with some mango cubes, pomegranate seeds and Turkish chili flakes on top.
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