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.
- 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
- 1 jalapeño stemmed and seeded
- 1/3 cup lemon juice
- 1 1/2 teaspoons salt
- 1/3 cup olive oil
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Place parsley in a food processor and pulse until finely minced, careful not to puree.
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Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
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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.
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Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.
Can be stored in an air-tight container in the refrigerator for up to 5 days. Over time, spelt will absorb the vinaigrette so you may wish to add additional lemon juice, olive oil or salt before serving.
For a mild salad, eliminate the jalapeño or remove all of the stems and seeds which is where the heat lives.
For a spicier salad, leave the seeds and/or add a second jalapeño.
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!
So great meeting you friend!
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.
It was so good!! Any grain would work! It’s great with couscous, quinoa or even orzo.
posting this on my fan page today
Thanks for spreading the love!
I am dying over this vinaigrette! Right up my alley.
I’ve been eating more and more jalapeños lately – especially during the summer!
I have to try this soon! Love the spicy kick!
So vibrant!! I love!
I am all for vibrant colors. :)
This looks and sounds absolutely delicious. It’s so vibrant! Definitely picking up some spelt and a whack load of parsley ASAP! Thanks :)
I hope you like it Tara!!!
Love this little twist on tabbouleh, never would of thought of substituting spelt, great idea!
Thank you so much!! Enjoy!
This will be awesome for meatless Monday!
It sure would! Thanks Christine!
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 =)
Thank you so much!!! We just relandscaped our yard and I hate to say it – I miss my mint!!
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 :)
Oh man you would LOVE tabbouleh!!
This looks delicious, and beautiful!
Thank you so much Susan!!
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.
awww I am so honored to have hit a ten on your scale!