Tabouli (originally Tabbouleh, or Taboulé in French) is one of these Middle Eastern recipes which has gotten world famous. It is so refreshing as a salad or light entree that it is hard to find people who have an aversion to it.
This oil-free tabouli salad using soaked raw oats, mint, cucumber, tomatoes, provides a modern variation of a classic recipe with gluten-free ingredients.
I’ve been eating oatmeal for a while, and like most grains, I tend to think that it should be eaten cooked. The few times I tried to eat raw
For this oil-free oats tabouli salad, I took steel cut oatmeal, which has the same grainy texture as the tabouli’s original grain, bulgur. It turns out that in the original recipe, the bulgur is also used uncooked, so the main difference is that oats aren’t part of the gluten family.
I did soak them as the first step to this dish, and while they rested in water, together with the chia seeds, I prepared the rest of the ingredients. This saved time and made it all efficient.
Tabouli makes for such a refreshing salad, containing parsley, mint, lemon juice, cucumber and tomatoes.
Oil-free oats tabouli salad
- 0.5 oz fresh mint
- 0.5 oz parsley
- 2.5 oz red onion
- 5 oz cucumber
- 4 oz tomatoes
- 1 lemon
- 1 tbsp chia seeds
- 1 cup raw oats (steel-cut)
- 1.5 cup water (for soaking, drain once ready)
- In a medium bowl, place the oats, chia seeds and add water to soak for about 20 minutes, the time to prepare other ingredients.
- Mince the mint, parsley, and finely chop the onion.
- Cut the tomatoes and cucumber in small pieces, then strain the oats and chia seeds to get them ready to mix in.
- Squeeze the lemon juice, then combine oats, chia seeds to the vegetables with the juice on top.
- Serve immediately. Optional: hot sauce.