I made a comment the other day that I feel sorry for my husband because he doesn’t have the same thing for dinner twice in the same month. And it’s true, I hate repeating the same meals for dinner all the time. I love mixing different cuisines together and coming up with a new fusion of tastes. Whether I’m making an Italian stir-fry, or an Asian taco salad, the flavors usually sneak up on my taste buds and explode into a whole new sensation in my mouth.
Thus is the case for my Middle East Meets Mexican Tabouli Salad. I like the vegetables that go into tabouli but not the grain (wheat allergies) that is used in traditional tabouli so I changed it up and used some millet. I also added some crumbled lentil loaf (you can use Tempeh) to make it a main dish salad instead of a side salad. The combinations of herbs and flavors will explode in your mouth and you might find yourself looking for other cuisine flavors to fuse together in your own kitchen.
Middle East Meets Mexican Tabouli Salad
- 8 ounces Tempeh or bean loaf of choice, crumbled
- 1 zucchini, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ pound fresh green beans, chopped
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1/8 – ¼ teaspoon ground habanero pepper
- Salt and Pepper to taste
- 1 Tablespoon nutritional yeast (optional)
- ½ cup cilantro, finely chopped
- 1 tomato, diced
- 1 red pepper, diced
- 1 jalapeno pepper, minced
- 2 Tablespoons balsamic vinegar or lemon juice
- 3 Tablespoons olive oil
- 1 cup millet, rinsed
- 2 ½ cup water
To cook millet: Place rinsed millet and water in a medium saucepan. Bring to a boil, cover, lower heat to simmer for 15-20 minutes until water is absorbed. Remove from heat and let cool.
Tempeh Mixture: Heat a large non-stick skillet sprayed with non-stick spray over medium high heat. Add onion, celery, garlic, green beans, and zucchini. Stir to cook. This is considered dry frying, which I use most of the time. Dry fry until onions get somewhat blackened, about 8-10 minutes.
Then add crumbled Tempeh. Cook till heated through, about 5 minutes.
Remove from heat and add cumin, oregano, habanero pepper, salt and pepper, and nutritional yeast if using. In a large bowl mix tempeh mixture with raw jalapeno pepper, red pepper, tomato, and cilantro.
Tabouli Salad: Mix in the cooked millet. Add the vinegar and olive oil. Stir to combine. Can be eaten immediately or refrigerated and eaten as a cold salad.
I love it on a bed of lettuce with my favorite dressing on the side.