I’m mad about Lebanese tabbouleh with LOTS of fresh herbs and lemon. I would eat toms of this. I decided to switch couscous or bulgur for quinoa. And it turned out very tasty and interesting with a white, black and red 3 colors quinoa blend.
As for Lebanese tabbouleh, use freshly squeezed lemon juice and fine olive oil. Use different fresh herbs. I suggest flat-leaf parsley, mint and cilantro. if you don’t like cilantro, use 2/3 parsley and 1/3 mint. Feel free to add other fresh herbs of your taste if you want. I selected a red onion for its sweetness but you may replace by shallot or chive.