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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