Oatmeal Tabbouleh Recipe

Name: Oatmeal Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quick-cooking steel-cut oats; Salt to taste; 1 cup boiling water; 1/4 cup fresh lemon juice; 1/2 teaspoon cumin seeds, lightly toasted and ground; 1/4 cup extra virgin olive oil; 1 cup chopped fresh parsley; 2 to 4 tablespoons chopped fresh mint (to taste); 2 tablespoons chopped chives; 2 to 3 medium tomatoes, finely chopped (omit if not in season); 1 cucumber, 2 Persian cucumbers, or 1/2 European cucumber, seeded if necessary and cut in small dice

Servings: persons

1/2 cup quick-cooking steel-cut oats
Salt to taste
1 cup boiling water
1/4 cup fresh lemon juice
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 cup extra virgin olive oil
1 cup chopped fresh parsley
2 to 4 tablespoons chopped fresh mint (to taste)
2 tablespoons chopped chives
2 to 3 medium tomatoes, finely chopped (omit if not in season)
1 cucumber, 2 Persian cucumbers, or 1/2 European cucumber, seeded if necessary and cut in small dice

1
1. Combine the steel-cut oats and salt to taste in a bowl and pour on 1 cup of boiling water. Let sit for 25 to 30 minutes. Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water. Transfer to a bowl.
2
2. Combine the lemon juice, salt to taste, cumin and olive oil and whisk together. Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
3
3. Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer (in the refrigerator if longer than 15 minutes) before serving.
4
Nutritional information per serving: 228 calories; 15 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 19 grams carbohydrates; 6 grams dietary fiber; 17 milligrams sodium (does not include salt to taste); 5 grams protein

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup quick-cooking steel-cut oats, Salt to taste, 1 cup boiling water, 1/4 cup fresh lemon juice, and more.

Yes, Oatmeal Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oatmeal Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions