When I bought my giant bunch of mint at the farmer’s market to use for my milkshake experiments, I bought a giant bunch of parsley at the same time. There’s something about huge gorgeous bunches of fresh herbs that are almost impossible for me to pass up. Maybe it’s because I’ve always hated that $2 at the supermarket will only get you a teeny bunch with a few stalks of mint, so when I see a veritable bouquet of herbs for the same price, I have to take it home with me.
This of course leads to entire shelves in my fridge being devoted to herb storage, and then there’s the anxiety and pressure that comes from worrying that I won’t use them up in time and they’ll wilt and I’ll feel wasteful. (Yes, I know, I’m a high strung person these days…) The answer to the question of what to do with huge bunches of herbs is, of course, to make herb salads. One of my favorites, tabouleh, is something I haven’t had in years. Tabouleh is made with bulgur; people often ask me if bulgur is among the gluten-free grain options, but it’s not, sadly bulgur is actually the name for wheat that has been parboiled and dried. Another food that people ask me if I can eat is couscous. Most don’t realize that couscous isn’t a grain at all – it is made from semolina (wheat) flour, just like pasta. Couscous is teeny tiny pasta!
Staring at my mint and my parsley, I could just taste the lemony, herby deliciousness of tabouleh on the palate of my mind. (Is that a weird thing to say? You know what I mean, right?) I even had a bunch of cherry tomatoes leftover from making raw kale salad the night before. (I never buy tomatoes out of season except the few times a year I need a total health and yumminess infusion from raw kale salad, and then I’ll sneak a box of cherry tomatoes, which are the only decent-tasting tomatoes I can find in the off-season.)
So the big question that remained was what to use in place of the bulgur. I could use quinoa, which is a great go-to substitute, and which people use in place of bulgur and couscous and wheat berries, etc., all the time. But quinoa lacks a sort of soft quality that bulgur has. Because bulgur has been parboiled, when you cook it you are essentially rehydrating it, rather than really cooking it, and so it has a soft, chewy texture that is quite wonderful. I had recently picked up a new (to me, at least) product at Rainbow made by Lundberg Farms, a local rice farm. It’s called Roasted Brown Rice Couscous, and I assume it has been processed in some way and parcooked, because, like regular couscous, it cooks very quickly.
The rice couscous was perfect for tabouleh. The texture was a bit soft, fluffy, a bit chewy, and altogether delightful. I loved how quickly and easily it cooked up, and the “grains” of couscous absorbed the dressing well, which meant the tabouleh got more and more delicious the longer it sat. It’s been a few years since I’ve eaten regular semolina couscous, so I can’t compare the two closely. But I do remember that my favorite part about couscous was how fast it was, and that part definitely carries over here in the rice version.
To make my tabouleh, I used a wonderful recipe I found on the blog Whole Grain Gourmet. The author there talks about how she (he?) made tabouleh many times, and it was good, but never as good as what she had in restaurants. Then she made this version, which involves a tiny bit of cinnamon, and suddenly all the flavors came together in a way that was exactly “right.” I tried this recipe and had the same experience! The cinnamon makes all the difference. I loved this so much (and had so much parsley and mint) that I made several batches, and so ended up creating my own, slightly tweaked version of the recipe. The flavors are so clean and bright and fresh. The rice couscous feels light, not doughy or heavy. I could eat a mountain of this stuff (and I did!).
Gluten-Free Tabouleh Salad
Adapted from a recipe found at Whole Grain Gourmet
1 package Lundberg Brown Rice Couscous
1 1/2 cups minced parsley
1/4 – 1/2 cup minced mint leaves
1/3 cup minced green onion
2 tomatoes or a large handful of cherry tomatoes, diced
1/2 – 1 cucumber, diced
1/4 cup olive oil
1/2 cup lemon juice (you may want to start with less)
1 tsp kosher salt
1/4 tsp cinnamon
Fresh ground black pepper to taste
Prepare rice couscous as directed on package. (It will take about 15 minutes plus time to bring the water to a boil.)
While couscous is cooking, whisk together dressing ingredients in a small bowl: olive oil, lemon juice, salt, pepper, and cinnamon. Don’t put all the lemon juice in at once – I like my dressings to have a lot of acid, but I know not everyone feels the same way. Start with about half the amount and keep adding to taste.
Fluff couscous and put in a large bowl. Toss with the parsley, green onion, mint, tomatoes, and cucumber.
Pour the dressing over the couscous and toss until well coated. Refrigerate for about an hour before serving. The flavors will get even better if it sits overnight!