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Another tabbouleth

June 12, 2015Recipes by categorySides, starters, soups & snacksDairy-FreeGluten-freeHerbs & spicesVegetables4
Gluten-free tabbouleth

Gluten-free tabbouleth

This fresh, zingy (and gluten-free) salad is good with almost anything off the grill or barbecue.  It’s an adaptation of a classic Middle Eastern Salad you will find from Israel to Lebanon and it’s slightly different from the other tabbouleth recipe on this blog.  So you can mix and match ingredients.  I love to eat this with chicken pieces baked in aromatic spices and garlic (also on blog), lamb grilled with spices or (for a vegetarian option) some felafels.  You can make this tabbouleth hours in advance – handy if you are feeding a big crowd.  Leftovers keep for several days in the fridge (cover the bowl with cling film to stop everything drying out.

For  4 big eaters

110g whole millet grain
175g red onions
225g tomatoes
110g red, yellow or green peppers
Large bag/bunch fresh coriander, chopped
Large bag/bunch parsley, ideally flat leaf, chopped
(OR if you only have one herb to hand, use two large bags/bunches)
3 tbs extra virgin olive oil
3 tbs lemon juice
Freshly ground black pepper
Generous pinch Atlantic sea salt/Himalayan salt

  1. Put the millet in a small saucepan with double its volume of boiling water (e.g. if using half a mug of millet, use a whole mug of water).  Cook 8 mins, covered with a lid until the water has been absorbed and the millet is fluffy.  Remove from the heat.
  2. Meanwhile, peel and chop the onions, chop the tomatoes and de-seed and chop the peppers finely and place in a large bowl with the millet.
  3. Mix around a bit to allow the millet to cool before adding the herbs, lemon juice, olive oil and seasoning.
  4. Mix well and ideally allow to stand for at least half an hour for the flavours to develop.

Tip:
If you find you can’t eat or really don’t like raw onion, soak the chopped onions in the lemon juice for 20 minutes before you add anything else.  This takes their heat away completely.

Why this is good for you:
Coriander, parsley, lemon juice and olive oil are packed with substances that help boost good bacteria in your intestine (essential for digestion, clear skin and even stress management).  They are strongly antioxidant and anti inflammatory which means they help delay the visible signs of ageing.  Red onions contain quercitin, which has an anti-allergy effect.  Raw peppers are one of nature’s richest sources of vitamin C.  Vitamin C has an anti-histamine (anti-allergy) effects and helps keep your skin and connective tissue strong.  Did you know that adding just 2 daily extra servings of brightly coloured fruits and vegetables gives your skin a golden glow within 6 weeks and also helps prevent sunburn.  What’s not to like…

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Comments

filcampbell
July 8, 2015

Thank you so much Anna – I will definitely try that … and I am trying to stay 95% gluten free – it does help the RA part of this syndrome but the dryness is not abating. However Omega 7 is helping reduce the sensitivity a bit … I’ll check out Cyrex. Thank you for the suggestion.
Fil

Anna Collins Nutrition
July 8, 2015

Hi there, sorry for the long delay in replying. I am moving office and house and the blog has taken a back seat! For citrus-free I like to substitute tamarind as a souring agent. This is used often in Thailand and India instead of lemons as a souring agent. Buy a block of tamarind in any Asian shop, mix about a dessertspoon into hot water, push through a sieve and discard the pips/debris. You will be left with a paste. Dilute this until it is thin but still tastes tangy. for sweet recipes that call for lemon, you could try using either tamarind or sieved raspberries as a souring ageint. By the way, have you thought about checking yourself with Cyrex labs to rule out non-coelic gluten sensitivity, which can be a major factor in so many autoimmune conditions, like Sjogrens. Just a thought. Happy eating! Anna

filcampbell
June 13, 2015

Hi Anna, great recipes …
Could you suggest an alternative to lemon in these types of recipes, hummus, etc … I have Sjogrens Syndrome and can’t tolerate citrus, particularly lemon – I can get away with a little bit of lime ore grapefruit, but in very tiny quantities and I find I really miss the flavour in these foods. I’ve found that a tiny bit of sugar kills the acidity in tomato dishes so at least they’re back in the diet, but I’m finding the restrictions very hard to live with especially when away from home.
Best regards
Fil

pinkiebag
June 12, 2015

What a lovely combination of colours, looks very delicious.

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