Spelt Tabbouleh with Jalapeño Vinaigrette
A twist on the traditional dish, spelt gives this tabbouleh an added chewy texture that pairs perfection with the slightly spicy jalapeño vinaigrette.
Servings 8
Calories 167kcal
Ingredients
- 6 cups fresh parsley
- 1 ½ cups cooked spelt prepared according to package instructions
- 2 cups cherry tomatoes halved
- 5 scallions minced
- ½ cup fresh mint minced
Jalapeño Vinaigrette
- 1 jalapeño stemmed and seeded
- ⅓ cup lemon juice
- 1 ½ teaspoons salt
- ⅓ cup extra virgin 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.
Notes
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.
Nutrition
Calories: 167kcal | Carbohydrates: 18.5g | Protein: 4.3g | Fat: 9.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 8.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 456mg | Fiber: 3.7g | Sugar: 3.1g