An interesting spin on a popular Middle Eastern mezze staple; this Tabouleh recipe combines traditional flavours of parsley and mint with an eastern touch of soy and allspice. Replacing traditional veggies with toasted walnuts adds the perfect crunch to mark the arrival of summer.
- 1 small sweet potato
- 3 tbsp walnut or olive oil
- 1 cup pomegranate juice
- pinch allspice
- 2 cups California walnut pieces, toasted
- 2 cups quinoa, cooked and cooled
- 1 shallot, minced
- 2 cups parsley, finely chopped
- 1/3 cup mint, chopped
- 1 tbsp soy sauce
- salt and pepper
- Preheat oven to 400°F (200°C).
- Cut sweet potato into 1/2-inch (1 cm) cubes and toss with 1 tbsp (15 mL) of walnut or olive oil.
- Spread evenly onto a parchment lined baking sheet and bake in the centre rack for 20 minutes until light golden brown. Let cool.
- In a medium sized frying pan over high heat, combine pomegranate juice and allspice and bring to a boil. Simmer and reduce to 1/4 cup (50 mL) until lightly syrupy. Let cool.
- In a large bowl, mix walnuts, quinoa, shallot, parsley, mint and soy sauce; add sweet potato and pomegranate juice. Season to taste with salt and pepper.
- Serve immediately.
Quinoa can be replaced with brown rice, cracked wheat or couscous.
- Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
- Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.