Any-Grain Tabbouleh

Purists are going to grumble, but here's a secret: you can tabbouleh (yes, I just made that a verb) any grain and end up with a lovely herb-laced grain salad that is amazing as a side or a great veg-forward option, especially if you top it with some hummus (linking our favorite hummus recipe). The pic below includes some socca, as well, which is a lovely addition.

You can definitely make this with leftover grain as well. You'll need about 3 - 4 cups of grain. If you have a bit more or a bit less, simply adjust the amount of herbs you add.

I will often make a double batch of this grain salad because it is great on the day of, but it also makes an outstanding option for lunch on the go during the week.

Any Grain Tabbouleh

Yield: 5 - 6 servings as side dish 

Ingredients

For the grain:

1 T olive oil

1 cup uncooked grain, rinsed (use quinoa, freekah, farro, sorghum, wheat berries, or whatever you love)

1 ¾ cups water, or vegetable stock (or use the water/liquid ratio recommended by your gran package)

½ teaspoon salt

½ teaspoon paprika, optional

For the dressing:

4 tablespoons lemon juice, freshly squeezed – plus more to taste

1 tsp pomegranate molasses

¼ cup extra virgin olive oil

3/4 teaspoon kosher salt, more to taste as needed

¼ teaspoon black pepper

For the Tabbouleh:

2 - 2 1/2 cups chopped herbs, such as parsley, cilantro, and mint. Or add dill or basil, if you like

1 cup tomatoes, chopped

2 Persian cucumbers, peeled and chopped or 1 English cucumber

3-4 scallions, sliced thinly both white and green parts (soak for 5 or more minutes in cool water to remove some of the onion bite; drain before using)

Directions

Cook your grain

Heat oil in a large saucepan over medium-high heat. Once hot, add 1 cup grain into the hot oil. Stirring frequently, toast the grain until it is fragrant, 5 - 10 minutes. Once toasty, carefully and slowly add 1 ¾ cups of vegetable stock (or water), salt and paprika if using. Take care, because the hot grains will pop around as the liquid is added. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.

Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.

Make your dressing

Meanwhile, prepare the dressing by whisking together lemon juice, pomegranate molasses, extra virgin olive oil, salt, and black pepper in a bowl. Set it aside.

Assemble the Tabbouleh

To assemble the tabbouleh, add herbs, tomatoes, cucumbers and onions to the bowl with the grain. Drizzle it with the dressing. Give it a gentle toss.

Taste for seasoning and serve immediately. Enjoy!

You can also cover and store up to 5 days in the fridge.