Tabbouleh is a refreshing Arab dish traditionally made of bulgur or couscous, tomatoes, finely chopped parsley, mint, onion, mixed with olive oil, lemon juice, and salt.
Couscous is made of grain and is acid-forming. Here is a great alkaline twist on the traditional tabbouleh recipe using millet. Quinoa also makes a great alkaline substitution.
Millet/Quinoa Tabbouleh
Yield: Approx 7 cups
1 cup millet/quinoa rinsed
2 cups filtered water
1 tsp celtic sea salt
1/3 cup extra virgin olive oil
juice of one lemon
1 large garlic clove, crushed
1 1/2 cups roma tomatoes, diced small (3-4 romas)
1 1/2 cups English cucumber, diced small (almost 1 cuke)
3 green onions, sliced finely
1 1/2 cups fresh parsley, chopped small
3/4 cups fresh mint, chopped small
1/2 tsp Maldon sea salt flakes
Method
“In a medium sauce pan bring water to boil, add millet and then reduce heat to low, simmering with lid on for 18-20 mins.
Remove from heat, and fluff with fork and allow to cool with lid off for 30-60 mins. Texture should be firm but not crunchy and neither mushy.
Combine olive oil, lemon juice and crushed garlic and allow to stand. Meanwhile chop veggies as per above descriptions and place in a large bowl.
Add millet when it is completely cool and then pour dressing over mixture and toss well seasoning with sea salt to taste.
Garnish with parsley or mint and serve at room temp or chilled. Flavours will become more pronounced after resting.”
Recipe: Alkaline Sisters
The Basic Life 