Fish Tabbouleh
By Esther Boateng
Have you tried adding sardines or mackerel to tabbouleh seasoned with vegetable powders? It’s the perfect way to transform your tabbouleh into a complete satisfying meal. Include sprouted farro or rice lightly seasoned with all-purpose organ-based seasoning, threefold blend powder, olive paste, warm cherry tomatoes or sundried tomatoes, artichokes, and a sprinkling of flavorful feta cheese. Toss your tabbouleh in a zesty vinaigrette dressing enhanced with organic leek powder. When your tabbouleh is completely coated in the dressing, add chunks of sardines or mackerel fillets, and garnish with crushed almonds, pecans, or pumpkin seeds.
Fish Tabbouleh
Rated 5.0 stars by 1 users
Ingredients
2 sundried tomatoes diced or 6 baked cherry tomatoes
- 1/2 cup farro or rice, sprouted and cooked according to packageinstructions
- 3 cups curly parsley, washed and chopped
-
1 tsp. Dr. Cowan’s Garden Pluck All-Purpose Organ Based Seasoning
-
1 tsp. Dr. Cowan’s Garden Threefold Blend Powder – Savory
-
1 tsp. Dr. Cowan’s Garden Organic Dandelion Powder
-
1/4 tsp. Dr. Cowan’s Garden Sea Vegetable Powder
-
1 Tbsp. Dr. Cowan’s Garden Organic Olive Paste
- 1/4 cup feta cheese, crumbled
- 2 tins mackerel or sardines
-
Handful Dr. Cowan’s Garden Crispy Sprouted Organic Almonds or Pecans, crushed
- pumpkin seeds (optional)
-
1/3 cup Dr. Cowan’s Garden 300 Polyphenol Organic Extra Virgin Oil
-
1 tsp. Dr. Cowan’s Garden Organic Leek Powder
-
1/4 tsp. Dr. Cowan’s Garden Organic Pepper Salt
-
1 Tbsp. Dr. Cowan’s Garden Balsamic Vinegar
- 2 Tbsp. fresh lemon juice
- 1 tsp. organic wholegrain Dijon mustard (optional)
Dressing
Directions
Pre-heat oven to 350 degrees F.
- Place cherry tomatoes in the oven, on a small oven-safe tray.
- Bake tomatoes for up to 20 minutes or until soft and tender. When the skin starts to shrivel remove from the oven and set aside.
- Chop sundried tomatoes if you’re using them.
- To a large bowl add cooked farro or rice, chopped parsley, vegetable powders, olive paste, artichokes, and crumbled feta. Mix gently.
- Add mackerel or sardines and gently toss.
- Pour dressing over the tabbouleh mixture.
- Scatter baked cherry tomatoes or chopped sundried tomatoes over the tabbouleh.
- Garnish with crushed pecans, almonds, or pumpkin seeds and serve.
Dressing
Place all the dressing ingredients into a small bowl and use a whisk to blend them together until smooth.
Do a taste test and add additional seasoning if necessary.
Explore more
- Appetizers
- Ashitaba
- breakfast
- Burdock Root Powder
- Carolina Gold Rice
- Chaga
- Chicken
- Chicken And Vegetables
- Chicken And Vegetables Protein Bowl
- Chili
- Cowan Family Favorites
- Desserts & Baked Goods
- Dip
- ghee
- Hummus
- Main Dishes
- Pie
- Protein Bowl
- Salads and Dressings
- Shrimp
- Soups and Stew
- soups and stews
- Spicy
- SpicyShrimp
- SpicyShrimpwithGarlickyCreamedSpinach
- Three-Beet Powder
- Tom Kha Gai
- Turmeric
- Wild Ramps
- Zucchini
Leave a comment