Monday, September 12, 2016

OATS TABBOULLEH


This is a variation of traditional Tabbouleh which is made with bulgur. Here I have used roasted oats instead and added some fresh pomegranate to it.


Ingredients:
Steel cut oats .... 1/2 cup
Lemon juice .. 1/4 cup
Roasted and crushed cumin seeds .. 1/2 tsp
Extra virgin olive oil .. 1/4 cup
Fresh parsley ...... 1/2 cup
Fresh coriander ... 1/2 cup
Mint leaves ......... handful
Tomatoes ......... 2 (medium size)
Pomegranate ... 1/2 cup
Olives ..................... few
Salt .. to taste

Method:



1. Roast the oats in a pan until they give out aroma.Do this on medium heat. Soak them until they are fluffy.






2. Combine lemon juice, olive oil, crushed cumin seeds, salt and whisk together..






3. Now add the diced tomatoes, olives, pomegranate seeds, fresh greens and mix lightly.





Note: This salad tastes good when served immediately after mixing or else the oats gets soggy. For crunchiness soak the greens in ice cold water. 

12 comments:

  1. Using oats is great idea. The tip of using soaking the salad green in ice water is a great tip.

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  2. What a wonderful twist to the original tabbouleh salad, using oats. Something so totally different and looks delish.

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  3. I make tabbouleh often but never before thought of making it with oats

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  4. I have seen quinoa , bulgur or couscous in a tabbouleh . Oats is a great , delicious and healthy replacement !

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  5. That’s a wonderful salad Shobhaji! Love the addition of oats to it, I have made this with bulgur and couscous. Very colorful platter!

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