A twist on the traditional dish, spelled tabbouleh with jalapeño vinaigrette has an added chewy texture that pairs perfection with the slightly tangy pepper
I’ve been eating Lebanese tabbouleh for as long as I can remember. And if you’re getting bored of the typical salad on your dinner table, then this is a great way to shake things up! This spelled tabbouleh with jalapeño vinaigrette might not follow the traditional recipe, but the dish’s added chewy texture is very satisfying with the spiciness of the jalapeño.
- For the tabbouleh: fresh parsley, spring onions, mint leaves, cherry tomatoes and cooked spelt.
- For the vinaigrette: jalapeño, lemon juice, salt and olive oil.
How to make Spelled Tabbouleh with Jalapeño Vinaigrette
Start your spelled tabbouleh by cooking your spelled according to the package directions.
While your spelled is cooking, dice your scallions and jalapeño. Quick tip: if you’re someone more concerned with the capsaicin oil found in peppers, wear disposable cooking gloves when chopping peppers! Be sure to wash your hands before touching your face!
Then, in a food processor or blender, add your fresh parsley and mint leaves.
Then in small pulses (to make sure you don’t puree it) chop your greens until finely chopped.
Then add your finely chopped parsley, mint, and scallions to a large bowl.
And add your cooked spelled.
Then throw in your halved cherry tomatoes.
Finally, season the tabbouleh with fresh lemon juice, olive oil, salt and the chopped jalapeño.
Mix everything together until evenly combined and the tabbouleh is completely coated in the juice and oil.
Then serve and enjoy your spelled tabbouleh with jalapeño vinaigrette! Garnish with extra lemon juice and parsley or mint leaves if you like.
Frequently asked Questions:
What is tabbouleh?
Also referred to as tabouli or tabbouleh, it is a summer salad popular in Lebanon and Syria. It’s usually made with bulgur wheat, parsley, mint, tomatoes and dressed with lemon juice and olive oil.
Are tabouli and bulgur the same thing?
Yes, tabouli or tabbouleh is made from bulgur wheat.
Does tabbouleh need to be refrigerated?
Stored in an airtight container, you can store leftover tabbouleh in the refrigerator for up to 3 days.
More salads to shake things up
Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
While deviating from tradition, I’m happy to say that my Spelled Tabbouleh with Jalapeño Vinaigrette was a hit with my Lebanese family and it will be a hit with yours too!
Your fork is waiting.
Spelled tabbouleh with jalapeño vinaigrette
A twist on the traditional dish, spelled adds an extra chewy texture to this tabbouleh that pairs perfection with the slightly tangy jalapeño vinaigrette.
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Place the parsley in a food processor and pulse until finely chopped, being careful not to puree.
Remove the parsley from the food processor and place in a large bowl. Stir in the cooked spelled, cherry tomatoes, spring onions and fresh mint.
To prepare the vinaigrette, place the jalapeño, lemon juice, and salt in the food processor and pulse for 30-60 seconds until incorporated. With the machine on high, slowly add olive oil and continue processing until the vinaigrette is emulsified.
Pour the jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.
For a bland salad, eliminate the jalapeños or remove any stems and seeds where the heat lives.
For a spicier salad, leave out the seeds and/or add a second jalapeño.
Calories: 167kcalCarbohydrates: 18.5GProtein: 4.3GFat: 9.9GSaturated Fatty Acids: 1.3GPolyunsaturated fat: 8.6GTrans fats: 0GCholesterol: 0mgSodium: 456mgFiber: 3.7GSugar: 3.1G