Puffed Rice Tabouli
No need to prepare cous cous for this tablouli: just pour some puffed rice into a bowl and toss it with lots of fresh chopped parsley and mint to create a refreshing salad. Some chopped red cabbage, tho not a traditional ingredient in tabouli, gives the mix terrific color.
Serves 6
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 3 cups Red Cabbage, finely chopped
- 3 cups Nature's Path® Rice Puffs
- 1 1/2 cups Fresh Mint Leaves, tightly packed, chopped
- 1 cup Parsley, tightly packed, chopped
- 1/3 cup Olive Oil
- 3 tbsp. Lemon juice, freshly squeezed, plus more to taste
- 2 tsp. Prepared Mustard
- 3/4 tsp Salt, or to taste
- Zest of 1 lemon (optional)
Directions:
- In a large bowl or storage container, combine cabbage, puffed rice, mint, and parsley.
- Prepare dressing in a small bowl by whisking together olive oil, lemon juice, mustard, salt, and lemon zest (if using).
- Pour dressing over salad and toss to coat. Adjust seasonings. Refrigerate for up to 4 days.
