A twist on the traditional dish, spelt gives this tabbouleh an added chewy texture that pairs perfection with the slightly spicy jalapeño vinaigrette.
I have been eating Lebanese tabbouleh for as long as I can remember. It is a quintessential summer salad made with fresh parsley, scallions and plenty of bright lemon juice. If you happen to have mint taking over your garden, this is the perfect use for the fragrant herb. In fact, it’s hard to add too much so feel free to get crazy.
Tabbouleh is traditionally prepared with medium #2 bulgur wheat. Medium simply means that it is a bit larger than fine wheat but smaller than coarse bulgur wheat. Of course, the type of wheat you use is a matter of personal preference and in this most recent batch, I decided to swap out bulgur wheat for spelt berries.
Although spelt isn’t typically found in tabbouleh, I love the added chewy texture it brings to the dish. It’s also an excellent source of protein which turns the salad into more of a meal than a side dish. You can serve it with grilled meat, fish or even toss in a can of chick peas for even more satisfying protein.
Admittedly, I was a bit nervous to serve this dish to my relatives but I’m happy to report my mom, aunt and sister cleaned their plates during a recent backyard lunch date. The women in my family are outspoken and honest (shocker!) so seeing their happy faces quietly devour this spelt tabbouleh was a huge win.
Your fork is waiting.
Spelt Tabbouleh with Jalapeño Vinaigrette
Ingredients
- 6 cups fresh parsley
- 1 1/2 cups cooked spelt (prepared according to package instructions)
- 2 cups cherry tomatoes (halved)
- 5 scallions (minced)
- 1/2 cup fresh mint (minced)
Jalapeño Vinaigrette
- 1 jalapeño (stemmed and seeded)
- 1/3 cup lemon juice
- 1 1/2 teaspoons salt
- 1/3 cup olive oil
Instructions
- Place parsley in a food processor and pulse until finely minced, careful not to puree.
- Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
- To prepare vinaigrette, add jalapeño, lemon juice and salt to the food processor and pulse until incorporated, 30-60 seconds. With the machine on high, slowly add olive oil and continue processing until vinaigrette is emulsified.
- Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.
Chef's Notes:
Nutrition:
Joanne
Tabbouleh is one of my favorite feel-good foods, and I know i’d love it even more with your changes! Chewy spelt and spice are two of my favorite salad mix-ins!
Liz DellaCroce
So great meeting you friend!
The Mistress of Spices
Love the idea of a tabbouleh with an jalapeno vinaigrette! Think I’ll do this with Israeli couscous or quinoa since I doubt I could find spelt here in Thailand.
Liz DellaCroce
It was so good!! Any grain would work! It’s great with couscous, quinoa or even orzo.
Alison Lewis
posting this on my fan page today
Liz DellaCroce
Thanks for spreading the love!
Cassie
I am dying over this vinaigrette! Right up my alley.
Liz DellaCroce
I’ve been eating more and more jalapeños lately – especially during the summer!
Gaby
I have to try this soon! Love the spicy kick!
Nicole ~ Cooking for Keeps
So vibrant!! I love!
Liz DellaCroce
I am all for vibrant colors. :)
Tara
This looks and sounds absolutely delicious. It’s so vibrant! Definitely picking up some spelt and a whack load of parsley ASAP! Thanks :)
Liz DellaCroce
I hope you like it Tara!!!
cheri
Love this little twist on tabbouleh, never would of thought of substituting spelt, great idea!
Liz DellaCroce
Thank you so much!! Enjoy!
Christine at Cook the Story
This will be awesome for meatless Monday!
Liz DellaCroce
It sure would! Thanks Christine!
Laura @ Raise Your Garden
You nailed it, mint is taking over our garden, so I can plop it into this scrumptious looking dish!
But any dish with cherry tomatoes is a big winner to me! Love the vibrant colors =)
Liz DellaCroce
Thank you so much!!! We just relandscaped our yard and I hate to say it – I miss my mint!!
Taylor @ Food Faith Fitness
Forget the fork, my face is waiting to plant into this!
I’ve actually not tried any kind of tabbouleh, but have been wanting to lately, and that jalapeno kick sounds perf! Pinned :)
Liz DellaCroce
Oh man you would LOVE tabbouleh!!
Susan Williams
This looks delicious, and beautiful!
Liz DellaCroce
Thank you so much Susan!!
Katie | Healthy Seasonal Recipes
This is a ten on my cup of tea scale Liz! I love the sound of the chewy spelt in the tabbouleh. And that you added a kick from jalapenos too.
Liz DellaCroce
awww I am so honored to have hit a ten on your scale!