I think I first had taboulleh shortly after my husband and I first started dating. On a visit to his parent's house, his mom made it as a side dish served alongside a really good marinated and grilled leg of lamb. I loved both dishes and have made them many times over the years. However, I altered the taboulleh recipe once our younger son was diagnosed with Celiac Disease. I started making it with quinoa instead of bulgur wheat. (The irony is that my son doesn't eat it anyway, but I still always make it with quinoa since it's so healthy and adds a great source of protein.) Sometimes I use white quinoa, and sometimes I use red, as shown below. (There's also black quinoa, but I don't know that I've ever seen that at the store.) The cool thing about this traditional taboulleh recipe is that you can customize it however you want, adding or leaving out ingredients that you like/don't like. For example, I've seen some recipes that add a bit of crushed garlic. Ingredients: 1 1/2 cups water or chicken stock (I always use chicken stock -- or even bone broth -- for extra flavor, protein, and... Read more →