Giuliano's Best Tabouli In The Universe
Meet Giuliano, the creator of the spiciest, sassiest tabouli on the planet, with Pru, the happy chicken! A true classic, Giuliano's wheat free, dairy free vegetarian treat is packed full of vitamins and best of all, it is super friendly on your baking budget!! If you look closely at the picture, you will see Giuliano's home grown garden of fresh parsley on which this recipe is based. Enjoy as a meal on it's own, or serve with some blow-your-mind freshly baked bread. BB xxx
Basically, this is a classic, fresh parsely salad and my experience is that the flat leaf type is the most flavorsome! You can grow your own like I do or buy fresh from the grocers or supermarket. This version of tabouli is chemical free and it is packed full of Vitamin A, C, and K, and the great news is it's cheap as chips! I don't use the traditional cracked wheat, but instead use buckwheat, which is a seed and completely gluten free. It's loaded with Magnesium, Potassium, Iron and Vitamin B6 and if you feel like some extra spice just add chilli or some hummus, and then eat and enjoy!
1/3 cup organic buckwheat
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
4 onions (any type), thinly sliced
1/4 cup olive oil (extra virgin best)
Pinch of himalayan pink salt and cracked pepper
1 chilli peppers (optional)
The Giuliano Method
Step 1- Simmer buckwheat in a pan with water for 5 min to soften. Rinse with cold water until water drains clear. Put aside.
Step 2- Finely chop parsley, mint, onion and tomatoes (and chilli pepper) and place in a bowl. Add olive oil, lemon juice, buckwheat and salt and pepper. Mix well. Enjoy!