Teff Tabbouleh Salad (tabouli)

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Teff Tabbouleh Salad (tabouli)
This bright and fresh dish mimics all the herby goodness in a more traditional tabouli, but with Teff!

Prep Time: 15 minutes Cook Time: 20 minutes
Serves: 6 servings
  • ¾ cup Maskal Teff grain
  • ⅓ cup plus 2 Tablespoons extra-virgin olive oil
  • Juice (3 Tablespoons) and zest of one lemon
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper plus more to taste
  • ¼ teaspoon sea salt plus more to taste
  • 4 Persian cucumbers or 1 English cucumber, cut into ¼-inch pieces
  • 1 pint cherry tomatoes, quartered (1 c chopped)
  • ¾ cup finely chopped flat leaf parsley
  • ¾ cup finely chopped fresh mint
  • 4 green onions, minced
  • 12 olives
  1. In a small pot, bring 2 ¼ cups of water to a boil, add the teff, cover and simmer for 15-20 minutes until the water is absorbed. Toward the end of cooking stir occasionally.
  2. Meanwhile, whisk together the olive oil, lemon juice and zest, garlic, salt, and pepper in a small bowl.
  3. When the teff is cooked, mix in ¾ of the dressing and set aside the rest. Spread the teff in an even layer on a baking sheet to help it to cool.
  4. Once the teff is cool, use your hands to break it up into small pieces then mix in the rest of the ingredients except for the olives. (You can do this right on the baking sheet)
  5. Divide the teff mixture evenly among serving plates or bowls, drizzle with the remaining dressing and garnish with olives.

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