Oatmeal Tabbouleh

Name: Oatmeal Tabbouleh
Total time: 1 h
Yield: 4 servings
Ingredients: 1/2 cup quick-cooking steel-cut oats; Salt to taste; 1 cup boiling water; 1/4 cup fresh lemon juice; 1/2 teaspoon cumin seeds, lightly toasted and ground; 1/4 cup extra virgin olive oil; 1 cup chopped fresh parsley; 2 to 4 tablespoons chopped fresh mint (to taste); 2 tablespoons chopped chives; 2 to 3 medium tomatoes, finely chopped (omit if not in season); 1 cucumber, 2 Persian cucumbers, or 1/2 European cucumber, seeded if necessary and cut in small dice

By Martha Rose Shulman

Total Time: 1 hour
Rating: 4(66)
Comments: Read comments

This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten. Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.

Featured in: Steel-Cut Oats, Sweet and Savory

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Ingredients

Yield:4 servings

½cup quick-cooking steel-cut oats
Salt to taste
1cup boiling water
¼cup fresh lemon juice
½teaspoon cumin seeds, lightly toasted and ground
¼cup extra virgin olive oil
1cup chopped fresh parsley
2 to 4tablespoons chopped fresh mint (to taste)
2tablespoons chopped chives
2 to 3medium tomatoes, finely chopped (omit if not in season)
1cucumber, 2 Persian cucumbers, or ½ European cucumber, seeded if necessary and cut in small dice

Ingredient Substitution Guide

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Preparation

Step 1
Combine the steel-cut oats and salt to taste in a bowl and pour on 1 cup of boiling water. Let sit for 25 to 30 minutes. Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water. Transfer to a bowl.
Step 2
Combine the lemon juice, salt to taste, cumin and olive oil and whisk together. Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
Step 3
Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer (in the refrigerator if longer than 15 minutes) before serving.

Tip

Advance preparation: This will keep for a day or two in the refrigerator. The bright green color of the herbs will fade, however.

Ratings

4 out of 5

66 user ratings

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Comments

Louanne7 years ago

I make a big batch of steel cut oats on Sunday, and use them throughout the week for breakfast, lunch or dinner, so I didn't use the instant version of oats. Other than using traditional steel cut oats and adding Kalamata olives, mini bell peppers, and scallions, I followed the recipe. If you've been hesitant to use oats in savory recipes, this is a great introduction.

Angeliki Tsioli7 years ago

The drained water of the oats was thick, like a jelly and tasty. Any ideas how to use it instead of wasting it? Maybe use it as an ingredient for a salad dressing?

Ellen1 month ago

Quick cooking Steel Cut Oats+ Boiling water =Mush ...what a mess .Maybe regular stell cut oats ?

Sue1 year ago

The oatmeal was the problem—so mushy. Next time, I made about the same thing (recipe from Lundberg rice) with short grain rice instead, turned out very well.

Colleen5 years ago

this was a gloppy mess! even though I pressed it in the strainer as described. yuck.

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