Recipe from the kitchen of Dr. Denice Moffat

Tabbouleh Recipe

I wanted to get the spelling right on this but I found several ways to spell it! Tabbouleh, tabbouli, tabbouleh, taboulli. However you spell it? It just doesn’t matter. It tastes great.

Preparation time approx. 35 minutes

Ingredients for Tabbouleh

In a large bowl place:

• ½ cup Whole Flax Seeds
• ½ cup Raw Sesame Seeds
• 3 cups Steel Cut Oats or Ala Bulgur Wheat
• Pour  3 ½ cups Boiling Water over all and mix together.

Let stand 30 minutes, then put into a sieve and rinse.

Add this mixture to the ingredients prepared in a separate bowl below:

In a separate bowl mix:

• 3 cups chopped Fresh Parsley
• 2/3 cup fresh Lemon Juice
• ½ cup fresh Lime Juice
• 2 cloves fresh Garlic, Minced
• 1 tea. Celtic Sea Salt
• ½ tea ground Cumin
• ½ cup Basil Pesto
• 1-2 tablespoons Frank’s Red Hot sauce
• Fresh ground Black Pepper
• ½ – ¾ cup Minced Onions
• 3 cups diced Tomatoes
• 2 Cucumbers chopped fine
• ½ cup Extra Virgin Olive Oil

Recipe is best when made two days in advance.    Serves about 12.

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at https://naturalhealthtechniques.com