Mixed Vegetable Tabbouleh Or Thoran (Warm or Cold)

Mixed Vegetable Tabbouleh

This mixed vegetable dish may be enjoyed as a fresh, cool Tabbouleh, served at room temperature, or transformed into a warm Thoran. To transform the tabbouleh into thoran, cook the vegetables briefly for about 3-4 minutes with the optional addition of coconut and cumin. Et Voila, two delicious options! 

Tabbouleh Or Thoran is a great way to use up odds and ends of veggies at the end of the week - I used up extra cauliflower rice makings along with carrots, corn kernels, red cabbage, and small type of sweet red peppers. The result was not only colorful but absolutely delicious too. 

Ricing the cauliflower means to finely chop or coarsely grate it. The other veggies may be finely diced or chopped. 

The measurements below are just a rough gauge; this recipe works well with these fabulous veggies in any amount or combination. Have fun!

So, Tabbouleh or Thoran - what is your choice today?

Mixed Veg Tabbouleh

INGREDIENTS:

1/2 small Cauliflower, riced

2 Carrots, chopped

2-3 Sweet colorful Peppers, chopped

1 cup Red Cabbage, finely chopped

1/2 - 1 cup Corn kernels, fresh or frozen

THORAN:

1-2 tsp vegetable Oil

1/2 tsp black Mustard seeds

1/2 tsp Cumin seeds

1 Tbsp Urad dal

1-2 dry Red Chile, broken into 2 pieces

1/4 cup fresh/frozen or 2 Tbsp dry Coconut

Salt to taste

TABBOULEH:

1/2 cup finely chopped Red Onion or Shallots

1 large clove Garlic, minced

2–3 Tbsp fresh Lemon or Lime juice

1/2 cup chopped Cilantro or Parsley

1/2 cup chopped fresh Spearmint

1/2 tsp Salt, or to taste

1–2 Tbsp Olive Oil, optional

METHOD

Prepare the Vegetables

1. Rice the cauliflower by chopping it finely or grating it coarsely.

2. Finely chop the carrots, peppers, and red cabbage so that all the vegetables are approximately the same size.

3. Place the cauliflower, carrots, peppers, cabbage, and corn in a large bowl and mix well.

   If using frozen corn for the tabbouleh, cook it according to the package directions, then cool and drain it before adding. Frozen corn may be added directly when making the thoran.

For Mixed Vegetable Tabbouleh

1. Add red onion or shallot, garlic, and cilantro or parsley and fresh spearmint to the vegetable mixture.

2. Add lemon or lime juice and salt to taste. Add a drizzle of olive oil, if desired.

3. Toss everything together thoroughly. Taste and add more lemon juice, herbs, or salt as needed.

4. Allow the tabbouleh to rest for about 10 minutes so the flavors can mingle.

Serve immediately, or chill until needed. It is delicious cold or at room temperature.

For Mixed Vegetable Thoran

1. Heat 1–2 teaspoons oil in a large skillet over medium heat.

2. Add the mustard seeds. When they begin to pop, add the urad dal, cumin seeds, and broken red chiles.

3. Stir until the urad dal is lightly golden, taking care not to burn it.

4. Add the prepared vegetables and salt to taste. Cook over medium-high heat, stirring frequently, for 3–4 minutes or until desired doneness.

5. Stir in the coconut and cook for another minute, just until the vegetables are heated through.

Remove from the heat and serve warm or at room temperature.

So, tabbouleh or thoran, what is it to be? Enjoy!